Ultimate Chocolate Bark Recipe with Salted Caramel & Blueberry Almonds

Last Updated on 2 months by Neha Deshmukh

Ultimate Chocolate Bark Recipe With Salted Caramel & Blueberry Almonds

Okay, let’s be real. Is there anything better than a good piece of chocolate bark? Especially when it’s loaded with crunchy nuts, gooey caramel, and a sprinkle of sea salt? I first made this particular version for a friend’s birthday, and it disappeared within minutes! It’s seriously addictive, and surprisingly easy to make. You’ll be amazed at how quickly you can whip up a batch of this gorgeous, flavour-packed treat.

Why You’ll Love This Recipe

This chocolate bark isn’t just delicious; it’s a total crowd-pleaser. It’s perfect for gifting (hello, festive season!), sharing with family, or, let’s be honest, keeping all to yourself. The combination of rich dark chocolate, sweet white chocolate, salty caramel, and the burst of blueberry and almond is just… chef’s kiss. Plus, it requires minimal baking skills – seriously, if you can melt chocolate, you can make this!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 8 oz (approximately 225g) bitter-sweet chocolate
• 4 oz (approximately 115g) semi-sweet chocolate
• 4 oz (approximately 115g) white chocolate
• ?? cup (approximately 100g-150g) salted caramel almonds
• ?? cup (approximately 100g-150g) blueberry almonds
• Sea salt, to taste

Ingredient Notes

Let’s talk chocolate! Using good quality chocolate really makes a difference here. I prefer using a bittersweet chocolate with around 70% cacao for a lovely depth of flavour.

The almonds are key too. I love the contrast between the salty caramel and the sweet blueberry. You can find pre-made salted caramel and blueberry almonds, or you can easily make your own! If you’re making your own, a light sprinkle of sea salt on roasted almonds works wonders.

Don’t skimp on the sea salt sprinkle at the end – it really elevates the whole experience and balances the sweetness. It’s all about that sweet and salty harmony, isn’t it?

Step-By-Step Instructions

Alright, let’s get baking (well, more like chilling!).

1. First, line a baking sheet with parchment paper or a silicone mat. This prevents the bark from sticking and makes cleanup a breeze.
2. Now, chop all your chocolates into smaller pieces. This helps them melt evenly.
3. Time to melt the chocolate! Use a double boiler (or a heatproof bowl set over a simmering pot of water – just make sure the bowl doesn’t touch the water). Stir gently until the chocolate is smooth and glossy.
4. Pour the melted chocolate onto the prepared baking sheet and spread it evenly with a spatula.
5. Immediately sprinkle the salted caramel almonds and blueberry almonds over the melted chocolate. Don’t wait too long, or they won’t stick!
6. Finish with a generous sprinkle of sea salt.
7. Pop the baking sheet into the refrigerator for about 40 minutes, or until the bark is completely hardened.
8. Once set, break the bark into irregular pieces and store in an airtight container.

Expert Tips

• Don’t overheat the chocolate! This can cause it to seize up and become grainy. Low and slow is the way to go.
• Chop the chocolate finely. This helps it melt more quickly and evenly.
• Work quickly once the chocolate is melted, as it will start to set.
• A little sea salt goes a long way. Start with a small amount and add more to taste.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Chocolate Choices: Feel free to experiment with different types of chocolate. Milk chocolate, ruby chocolate, or even a blend of all three would be delicious!
• Nutty Adventures: Swap out the almonds for pecans, walnuts, pistachios, or even macadamia nuts.
• Spice It Up: Add a pinch of chili flakes for a subtle kick. My friend, Priya, swears by this – it’s unexpectedly amazing!
• Festive Fun: Add festive sprinkles for Christmas, Diwali, or Valentine’s Day.
• Vegan Adaptation: Use vegan chocolate to make this recipe plant-based. There are some fantastic vegan chocolate options available now!

(Gluten-Free Confirmation): This recipe is naturally gluten-free!

(Spice Level): Mild/None

(Festival Adaptations):

• Christmas: Add crushed candy canes and red and green sprinkles.
• Diwali: Incorporate chopped pistachios and a sprinkle of edible gold dust.
• Valentine’s Day: Use ruby chocolate and add dried cranberries or raspberries.

Serving Suggestions

Honestly, this bark is perfect on its own! But if you’re feeling fancy, you can:

• Serve it with a cup of hot cocoa or coffee.
• Include it in a dessert platter.
• Gift it to friends and family (it’s always a hit!).

Storage Instructions

Store the chocolate bark in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. Just be warned, it probably won’t last that long!

FAQs

How do I prevent the chocolate from seizing?

The key is to avoid getting any water into the chocolate. Make sure your bowl and spatula are completely dry. And melt the chocolate slowly and gently.

Can I use other types of nuts?

Absolutely! Feel free to experiment with your favourite nuts.

What’s the best way to chop the chocolate?

I find a serrated knife works best. Just be careful!

How long does the chocolate bark last?

At room temperature, it’s best enjoyed within a week. In the fridge, it can last up to two weeks.

Can I make this bark ahead of time?

Yes, you can! It actually gets better after a day or two as the flavours meld together.

What is the best temperature for melting chocolate?

Keep the temperature below 50°C (122°F) to prevent the chocolate from burning or seizing.