Almond Bark Candy
by Carol Perry
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! :)
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!