Orange Chocolate Bark With Almonds is a delicious blend of rich, velvety chocolate, bright citrus, and crunchy almonds. With just three ingredients, this combination creates a treat that's elegant and simple to make. Topped with orange zest, this bark is perfect for gifting or enjoying as a sweet treat.

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This recipe is not only beautiful, but it is versatile. You can prepare it for a holiday dessert table or package it as a homemade gift. The vibrant orange flavor pairs exceptionally well with the deep cocoa notes of the dark chocolate. A stunning treat or gift for anyone on your list.
This dish was inspired by the Dark Chocolate Bark With Sea Salt and the White Chocolate Peppermint Bark that I make during the holidays. I like to add my Milk Chocolate Almond Bark, Chocolate Bark With Apricots, Pistachios, And Figs, or my White Chocolate Almond Bark to a basket of goodies for friends.
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Why You Will Love This Recipe
- Easy Recipe - This is a simple recipe that comes together quickly without baking.
- Three Ingredients - Dark chocolate, orange zest, and toasted almonds.
- Quick - You will be done in under 10 minutes!
Ingredients
You will need the following ingredients to make this orange chocolate bark:
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Variations
- Fruit - top the chocolate with other dried fruit like apricots or raisins.
- Nuts - change the nuts to cashews, pistachios, hazelnuts, walnuts, or pecans.
- Seeds - swap the nuts for seeds like pumpkin seeds, chia seeds, sesame seeds, or even sunflower seeds.
- Drizzle - add a drizzle of white chocolate for drama and beauty like in the White Chocolate Cranberry Bars (GF). Caramel drizzled over the top would also be delicious.
- Spices - cinnamon, cardamom, chile, or cayenne would also work nicely with the chocolate.
- Other Toppings - shredded coconut or sprinkles work nicely.
- Flavors - you can change up the flavor by adding a ¼ teaspoon of an extract like rum, almond, lemon, or orange. Adding in more citrus like lemon would pop the citrus flavor!
How To Make Orange Chocolate Bark: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Line a sheet pan with parchment paper. If using a block of chocolate, chop the chocolate into chunks. Place the chocolate into a microwave-safe bowl.
Step 2: Microwave the chocolate using 20-second intervals. Stir the chocolate in between intervals until fully melted. Add in the orange zest and toasted almonds. Combine.
Step 3: Spread the chocolate onto the prepared sheet pan.
Step 4: Top with orange zest and place into the refrigerator for at least 10 minutes. Break into pieces and serve.
Recipe Tips
- Toast Any Nuts (if using) – Toasting the nuts adds both flavor and texture. You can either toast them in an oven set at 350℉ for 8-10 minutes or on the stovetop in a pan set over low heat. Make sure to watch the almonds while toasting as they will burn quickly.
- Melt The Chocolate Properly – While I prefer melting chocolate in the microwave, most chocolatiers will advise you to place the chocolate in a pan set over boiling water (a double boiler) and slowly melt the chocolate. Both work equally well.
- Spread Evenly – Make sure to spread the chocolate evenly. Using an offset spatula works well.
Confidence Tip
Make sure you put the bark into the refrigerator for a minimum of 10 minutes to let the bark set long enough to break apart.
I love bringing chocolate bark as a gift for friends along with a yummy appetizer like the Baked Cheese or Crab Stuffed Mushrooms!
Store
- Room Temperature - Store on the counter in an airtight container for up to two weeks.
- Refrigerate - If your room is warm, store the bark in an airtight container, with parchment placed between layers, in the refrigerator. Be aware that the refrigerator may cause the chocolate to bloom. Blooming is a process where the cocoa butter comes to the surface making the chocolate look gray or powdery. The chocolate is still okay to eat.
- Freeze - For long-term storage, freeze the bark in a sealed, freezer-safe container for up to 3 months. Wrap the bark in parchment paper, then place it in a ziplock bag or airtight container to protect it from freezer burn. Thaw it in the refrigerator before serving to prevent condensation from forming on the surface.
Frequently Asked Questions
Yes. Chocolate bark is made by melting real chocolate, spreading it on a pan. and letting the chocolate cool.
Couverture. A top-quality semisweet or bittersweet chocolates are a good substitute for couverture. Chocolate comes in solid bars or different size chips and discs. If you're using chocolate bars, chop them into uniform pieces so they'll melt evenly. I like using Valhrona, Callebaut, or Guitard.
Your chocolate has what is called sugar bloom. Sugar bloom is the cocoa butter rising to the surface when the chocolate hasn't been stored correctly. It is safe to eat, tastes the same, and is harmless.
Chocolate bark would be taking a chocolate bar, melting it, and pouring it on a slab to cool and breaking it into pieces.
Appetizers To Share With Friends
Orange Chocolate Bark With Almonds
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Equipment
Ingredients
- 12 oz dark chocolate chopped if in bar form
- ¾ cup almonds toasted and chopped if desired
- 1 orange zested
Instructions
- Prepare the sheet pan by placing a sheet of parchment paper on top.
- Chop the chocolate if needed.
- Place the chocolate into a microwave-safe bowl.
- Microwave the chocolate in 20-second intervals until fully melted, stirring in between.
- Add the orange zest and toasted almonds. Combine.
- Spread the chocolate onto the prepared sheet pan using the offset spatula.
- Top with orange zest and toasted almonds.
- Refrigerate for a minimum of 10 minutes.
- Break into pieces and enjoy.
Gwen Wolken says
You will love this easy recipe!