How to Make Salted Almond Chocolate Bark with Taza Bars

Quick Answer

To make salted almond chocolate bark with Taza bars, melt the chocolate, spread it on parchment, top with toasted almonds and sea salt, then chill. Use Taza's stone ground bars for a bold, textured chocolate that pairs perfectly with the crunch of almonds and the savory pop of salt.

Chocolate bark is one of the easiest desserts you can make, and it starts with quality chocolate. Using Taza stone ground bars gives your bark a rustic, bold flavor that stands up to almonds and sea salt. Unlike smooth couverture, stone ground chocolate retains a slight grit, which adds an artisanal texture you won't get from standard chocolate chips.

This recipe takes about five minutes of hands-on time. You'll melt the chocolate, spread it thin, and top it with toasted almonds and flaky sea salt. After a quick chill in the fridge, you'll have a breakable bark that's perfect for gifting, snacking, or topping ice cream. The key is working with a high-quality chocolate and not overheating it.

What You Need for Salted Almond Chocolate Bark

For this recipe, you'll need Taza chocolate bars, almonds, and sea salt. The Taza Holiday Toffee, Almond, & Sea Salt Bar is a great choice because it already contains toffee, almonds, and sea salt, so you can simply melt it and spread. If you prefer a more customizable bark, start with the Seriously Good Stone Ground 4-Bar Bundle, which includes an 87% Seriously Dark bar that you can top with your own almonds and salt.

When selecting chocolate, consider the percentage. Higher cacao content, like 80% or 87%, gives a more intense, less sweet bark that balances well with salty toppings. If you like sweeter chocolate, the 60% bar offers a milder base. For the almonds, use whole or slivered, and toast them lightly to enhance their nutty flavor.

• Use a microwave or a double boiler to melt the chocolate gently.
• Toast the almonds at 350°F for 5-7 minutes until fragrant.
• Flaky sea salt like Maldon adds the best crunch, but any coarse salt works.

How to Melt Stone Ground Chocolate Without Seizing

Stone ground chocolate has a higher fiber and particle content than smooth chocolate, so it can seize if overheated. To avoid this, chop the chocolate into small, even pieces before melting. Microwave in 20-second intervals, stirring between each, or use a double boiler with gentle simmering water. Stop heating as soon as the chocolate is almost melted and stir to finish.

If your chocolate does become thick or clumpy, you can add a small amount of coconut oil or cocoa butter—about 1 teaspoon per 4 ounces—and stir to smooth it out. Be careful not to add water, which will cause seizing. Once the chocolate is glossy and fluid, spread it immediately on a parchment-lined baking sheet.

• Do not let water touch the melting chocolate.
• Use a spatula to spread the chocolate to about 1/4-inch thickness for optimal breaking.

Adding Almonds and Sea Salt for the Perfect Balance

The ratio of toppings to chocolate is key. Too many almonds and the bark won't hold together; too few and it's just chocolate. Aim for about 1/2 cup of toasted slivered almonds per 8 ounces of melted chocolate. Sprinkle them evenly over the surface, then press gently with your fingers to ensure they stick.

Finish with a pinch of flaky sea salt. The salt cuts the bitterness of dark chocolate and enhances the nutty flavor of the almonds. For an extra layer of texture, you can also add a drizzle of white chocolate or a sprinkle of cocoa nibs. Chill the bark for at least 30 minutes until firm, then break into irregular pieces.

• Use a light hand with salt—you can always add more, but you can't take it away.

Storing and Gifting Your Chocolate Bark

Chocolate bark can be stored in an airtight container at room temperature for up to two weeks, or in the fridge for longer. If you refrigerate, let it come to room temperature before serving to avoid condensation. This makes it an ideal make-ahead gift for the holidays.

To gift, place pieces in a cellophane bag or a decorative tin, and add a label with the ingredients. Since Taza chocolate is organic and stone ground, it pairs beautifully with a note about the artisanal process. The bark also makes a lovely topping for brownies, ice cream, or a cheese board.

• Store between sheets of parchment paper to prevent pieces from sticking together.
• Wrap in a box with a paper liner for a polished presentation.

Step-by-Step to Perfect Bark

1. Toast the almonds: Spread slivered or whole almonds on a baking sheet and toast at 350°F for 5-7 minutes until golden and fragrant. Let cool completely. Checkpoint: They should be lightly browned, not burnt—they'll continue to darken after you pull them out.
2. Melt the chocolate: Chop the Taza bars into small, even pieces and melt using the microwave or a double boiler. Heat in short bursts and stir frequently until glossy and smooth. Checkpoint: If the chocolate seizes (turns thick and dull), stir in a teaspoon of coconut oil to rescue it.
3. Spread and top: Pour the melted chocolate onto a parchment-lined baking sheet and spread to an even 1/4-inch layer. Sprinkle the toasted almonds evenly, then finish with flaky sea salt. Checkpoint: Press the toppings gently so they embed; a light hand with salt prevents over-salting.
4. Chill and break: Refrigerate for at least 30 minutes until fully firm. Peel the parchment and break the bark into irregular pieces with your hands. Checkpoint: If the bark snaps with a clean break, it's ready; if it bends, chill for 10 more minutes.

Taza Chocolate Products for Bark Making

• Holiday Toffee, Almond, & Sea Salt Bar: Our fan favorite Toffee Bar dressed up for the holidays! Perfectly unrefined 60% dark stone ground organic chocolate with a trifecta of tasty: toffee, almonds, and sea salt. This bar already includes the classic bark toppings, so you can just melt and spread—saving you prep time and ensuring a balanced flavor.
• Seriously Good Stone Ground 4-Bar Bundle: Tucked inside are 4 of our irresistible Amaze Bars: Toffee Almond & Sea Salt, Cacao Crunch, 87% Seriously Dark and Sea Salt & Almond. This bundle lets you experiment with different percentages and mix-ins, so you can find your perfect bark flavor or make a variety for guests.
• Peppermint Stick Dark Bark: We start with our stone ground, 80% dark chocolate. Why stone ground? Because less processing means more bold chocolate flavor! Then we stir in crispy, protein-packed puffed quinoa and top it off with a craveable crunch of peppermint sticks. For a seasonal twist, you can crush this bark and use it as a topping or mix-in for your own bark, adding minty crunch and an extra layer of texture.

Salted almond chocolate bark is a quick, satisfying treat that highlights the bold flavor of Taza stone ground chocolate. With just three ingredients and a few minutes of prep, you can enjoy a homemade snack that's better than anything from the store. Try it with different Taza bars to find your favorite combination.