Almond Chocolate Recipe - Kosher
A simple, rich, and customizable homemade chocolate bark loaded with toasted almonds. Perfect for gifting, snacking, or dessert platters.
Servings
12 servings
Yield
Approximately 1 pound (16 ounces) chocolate bark
Prep Time
10 minutes
Cook Time
5 minutes
Chill Time
30–45 minutes
Difficulty
Easy
Cooking Vessel
Double boiler or microwave-safe bowl
Baking sheet
Parchment paper
Rubber spatula
Ingredients
12 oz high-quality kosher dark chocolate (pareve or dairy, at least 60% cocoa), chopped
1 cup whole raw almonds (with reliable kosher certification)
¼ teaspoon kosher salt (optional)
½ teaspoon pure vanilla extract (optional)
Instructions
1. Toast the Almonds
Preheat oven to 350°F (175°C).
Spread almonds in a single layer on a baking sheet.
Toast for 8–10 minutes, until fragrant.
Cool completely, then roughly chop (optional).
2. Melt the Chocolate
Double Boiler Method:
Place chocolate in a heatproof bowl over a pot of simmering water (do not let bowl touch water).
Stir until fully melted and smooth.
Microwave Method:
Heat chocolate in 20–30 second intervals, stirring between each, until smooth.
Do not overheat.
Stir in vanilla extract if using.
3. Combine
Fold toasted almonds into melted chocolate.
Spread mixture evenly onto parchment-lined baking sheet (about ¼ inch thick).
Sprinkle lightly with kosher salt if desired.
4. Set
Refrigerate 30–45 minutes until firm.
Break into rustic pieces.
Nutritional Information (Approximate per Serving)
Calories: 170
Protein: 4g
Fat: 14g
Saturated Fat: 5g
Carbohydrates: 10g
Fiber: 3g
Sugar: 6g
Sodium: 20mg
Values vary depending on chocolate used.
Dietary Adaptations
Dairy-Free / Pareve: Use certified pareve dark chocolate.
Dairy Version: Use kosher dairy chocolate for a creamier flavor.
Sugar-Free: Use sugar-free chocolate sweetened with erythritol or stevia.
Vegan: Ensure chocolate is certified vegan and pareve.
Low-Carb / Keto: Use 85–100% dark chocolate or keto chocolate.
Tips & Troubleshooting
Chocolate seized? A drop of water can cause seizing. If it happens, stir in 1–2 teaspoons neutral oil to smooth it out.
White streaks after chilling? That’s bloom (fat or sugar bloom). Safe to eat but caused by temperature changes.
For glossy finish: Temper the chocolate properly instead of simply melting.
Extra crunch: Toast almonds with a light sprinkle of salt before adding.
Add-ins: Coconut flakes, chia seeds, dried cranberries, or espresso powder (ensure kosher certification).
Serving Suggestions
Serve alongside fresh berries.
Add to a dessert charcuterie board.
Crumble over kosher vanilla ice cream.
Package in cellophane bags for kosher holiday gifts.
Notes
Always verify reliable kosher certification on chocolate and almonds.
Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer freshness.
For Passover use, ensure all ingredients are certified Kosher for Passover.
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