Almond Bark Candy

by Carol Perry

Make Your Own Almond Bark Candy!

Make Your Own Almond Bark Candy!

I am making almond bark candy for the first time and I need some help.

I read a number of websites stating which products to use, such as white almond bark to fine dark chocolate. Here is the problem...

The actual "white almond bark" melts nicely and sets up. The other chocolates that websites give as good for almond bark do not set up; they melt and stay melted.

I have melted bars of Ghiradelli, Lindt, and many others that websites said were good to use. Nothing sets up except for the "white almond bark" or "chocolate flavored almond bark."

I was trying to use better/richer chocolate. I can't imagine why Ina's chocolate sets up and mine stays melted. I have melted them per recipe instructions - either in the microwave or in a water bath.

What do you suggest? I hope you can help me because I have a couple dozen bars of good chocolate! :)


Hi Carol,

Are you referring to Ina Garten's almond bark candy recipe?

You're right (or the other websites are right, however you want to look at it)! You should be able use just about any chocolate you want to make a delicious chocolate almond bark.

I'm not sure why your chocolate isn't setting if you have done nothing to it beyond melting the chocolate. If the chocolate was set, and you gently melted it, it should set again when the temperature drops back down.

Chocolate that is labeled "almond bark" for candy making purposes quite often doesn't actually have cocoa solids in
it at all. Instead it has vegetable solids, which does make it set a little firmer.

However, I'm with you. The better quality the chocolate you use, the better the almond bark candy is going to taste. :)

Have you tried refrigerating your almond bark once you've melted the chocolate, mixed in your chosen "filler" (nuts, dried fruit, pretzels, peppermint, popcorn, etc), and poured it out on the baking tray?

I normally don't recommend refrigeration when it comes to chocolate, but in the case of your stubborn almond bark candy, you may want to make an exception.

Refrigerate for about 30 minutes, then you can cut up the bark and store it in an airtight container in the fridge if you like. You may find that once you've removed it from the fridge after the initial chill, it will return to room temperature and be fine.

If that's the case, you should still store the chocolate bark in an airtight container just to keep it fresh tasting till it's gone.

The only other suggestion I could make for getting your high quality chocolate to set a bit better is to add a little of Crisco shortening to the chocolate when melting. You'd only need a teaspoon or two per pound.

I hope this helps and that you can make some successful almond bark candy this holiday season. I love making chocolates for Christmas, but it is SO hard here in Australia because that is the hottest and most humid time of the year. :) NOT a good pairing with chocolate!


Comments for Almond Bark Candy

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Dec 14, 2013
Hi Mikki NEW
by: Carol

Yes, all the videos and recipes make it sound so easy. Melt the chocolate, refrigerate it, and wallah. Well, I continued to find chocolate that would set up and believe me, I tried a lot of chocolate. I hope I am not offending anyone by saying which chocolate works for me. I now order my chocolate from Chocoley - Bada Bing Bada Boom Candy and Molding Formula. It is tempered of course, and not cheap, but it does set up and stays hard so one can break it and pick it up and eat it hours later. The chocolate bars and chips that the cooking channel shows they use in their recipe NEVER set up. Live and learn. I'm going to be making my bark tomorrow. Good luck to you. Carol

Dec 14, 2013
by: Mikki

I know EXACTLY what Carol means! Melt the chocolate with or without butter, make your bark, refrigerate it 30 min or so, remove it and lo and behold a little while later - soft putty! It was in the 60s inside the last time I tried, thinking it would help but no. If I leave it all just sit at room temp for a day, it will set up to where it can be handled but it is still a soft set. I used morsels and Bakers chunking it up. Followed the recipes - they make it sound so EASY! I use to make chocolate covered cherries, strawberries, cookies, pretzel rods - what happened? I am living in the same house, same environment. The companies said they did not change their ingredients. Is it too hot? or melted too fast? I, too, wanted to make my candy for a future event. HELP!!! At least I see I am not alone!!

Oct 27, 2012
Hawaiian Chocolate NEW
by: Angie from

I believe you! $50 per pound makes me a real believer! :) I'd love to try that one day. It must be well worth the experience.

With paraffin wax, you just add a small amount (about 1 ounce per pound of chocolate) to the chocolate while you are melting it. It will melt in and blend with whatever fat is in the chocolate.

Some people say that you should melt the chocolate and the paraffin separately and then combine them while hot, so you can do that instead if you prefer. When I've used paraffin, I've just melted them at the same time. ;)

Oct 26, 2012
Almond Bark Reply NEW
by: Carol

Believe it or not, chocolate is a very big deal in my little town in Hawaii. It is the home of the Original Hawaiian Chocolate Factory - the smallest chocolate maker in the U.S. Also, we have some nice chocolatiers.

I am making this bark for gifts so I can't really keep it in my frig.

My question is - How do the paraffin was beads work?


Oct 26, 2012
Making Almond Bark Candy NEW
by: Angie from

Good for you, Carol! I love your attitude. :)

Yes, the almond bark probably doesn't have cocoa butter in it, so it's setting up for you without the low melting point.

You may have to settle for that famous trail mix if you don't want to keep your almond bark candy refrigerated. ;)

Heat and humidity don't go well with chocolate. I live the tropics of Australia, so the seasons are the opposite of back home in the US. That means Christmas chocolates all have to be refrigerated or else they're a dreadful mess.

My friends don't seem to mind. We just eat it up and lick our fingers! :)

I've never tried adding gelatin to chocolate, but it doesn't really sound like it would work. However, if you decide to give it a try, you'll need to use it as it is.

What I mean is, usually to activate the gelatin you need to dissolve it in water or another liquid. Water will make the chocolate seize and make a real mess of it.

Instead, maybe you'd rather try getting some food grade paraffin wax. If you melt a small amount of the wax in with the chocolate, it should cause it to set better.

Another option is to get some Paramount Crystals here at Candyland Crafts. They are generally used to thin chocolate and make it easier to work with, but some people have said that they felt it made the chocolate set better for them.

Well, let us know how all of your experiments turn out! :)


Oct 25, 2012
Almond Bark Reply NEW
by: Carol

Aloha Angie,

I meant I added dried fruits and nuts and believe me, I have packages of them so my Christmas gifts will now be my world-famous trail mix instead of almond bark.

Since I live in Hawaii I must say I think you are on to something with the temperaure in my home which is a bit high - although the inexpensive white almond bark has no problem setting and snapping.

In the melting process it is not getting too high. I have watched a dozen you-tube demonstrations and read a hundred recipes and the temperature is the only variant.

Because I don't give up easily with anything I was wondering if gelatin would possibly work and may try a very small batch using gelatin. What do you think of gelatining the chocolate. By the way today I tried our Hawaiian Chocolate that costs about $50 a lb. and after 4 hours it does look like it might be setting. I'll let you know.


Oct 25, 2012
Chocolate Almond Bark NEW
by: Angie from

Hi Carol,

Assuming that it isn't the temperature in your home (room temperature) that is too high, it sounds like maybe your chocolate is getting out of temper when you melt it.

Most commercial chocolate bars (like Ghiradelli and Lindt) are tempered to give them that snap and shine. If you are careful when you melt them to not let the temperature get too high, the chocolate should hold it's temper.

If it goes out of temper, the melting point changes and you do lose that fine finish.

You want to melt the chocolate with the least amount of heat possible.

When you say that you've added tons of stuff to it, do you mean the fillers like I mentioned above? Not liquids, right? :)

I have to say, the white chocolate cranberry quick bread sounds super yummy! I hope they turn out perfect for you.

Oct 25, 2012
Almond Bark Reply NEW
by: Carol

Hi Angie,

Thank you for the response. To answer your questions, I have refrigerated the chocolate and it does set up. Many recipes actually recommend this. However, once the bark is out of the frig for about 30 minutes the snap disappears and is replaced with chocolate that bends and melts all over your fingers, so you cannot actually pick it up and eat it. And yes, I have added tons of stuff to it hoping that will help maintain the shape, but nothing helps. I now have to find a way to use a lot of chocolate and am going to start making white chocolate cranberry quick bread. Enjoy your day.aL

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