Spicy Chocolate Bark with Almonds & Candied Ginger
This Spicy Chocolate Bark with Almonds & Candied Ginger is easy to make and super tasty with sweet, spicy, and zesty flavors! They’re also perfect food gifts during the holidays and great for holiday parties too. Learn how to make a multi-flavor and layered chocolate bark with just 5 ingredients in a few easy steps!
Hello, Hello Guys! 👋😊
I’m back today with another easy dessert recipe.
A couple of weeks ago I posted my Dark and White Chocolate Bark with Mixed Fruits & Nuts recipe and about the art of making your own chocolate bark at home. And you guys loved it!
So I thought I’d share another one of my favorite chocolate bark recipes – this gorgeous and tasty Spicy Chocolate Bark with Almonds & Candied Ginger! In this post, we’ll cover how to make a multi-layered and flavored chocolate bark in just a few simple steps.
If I’m being entirely honest, when I first set out to make a multi-layered chocolate bark a few months ago, I actually wasn’t exactly sure about how to go about it! 😶 I wanted to make the type where you can see all the pretty layers and colors for each individual flavor, not just swirls on top of a base layer. After a bit of research, I learned that it was actually just as easy to execute so I decided to create this Spicy Chocolate Bark with Almonds & Candied Ginger and show you guys how to do it too (in case you were wondering like I was)!
The trick to doing multiple layers and flavors is to make each layer first, then refrigerate it until it’s firm, and then make the next layer and pour it on top and refrigerate again so that they can solidify together.
If you try to make the second layer on top of the first without letting it turn solid first, you’ll have a tough time spreading the second layer and it’ll just meld into the first. You’ll end up with something that’s more of a chocolate swirl bark, which is pretty neat too, but we’re not going to be doing that today.
Let’s get started with this recipe and I’ll show you exactly how can make your own chocolate layered bark with fillings and toppings!
This Spicy Chocolate Bark with Almonds & Candied Ginger has three layers with the bottom and top being a dark chocolate layer, and the middle being a white chocolate layer. I used crushed almonds and candied ginger for my toppings, as well as a bit of crushed red pepper flakes on the final layer. But you can use any of your favorite toppings really. 👍 If you need some toppings ideas, I shared a bunch in my Dark and White Chocolate Bark with Mixed Fruits & Nuts post so be sure to check it out for some inspiration!
First, line a large baking tray with nonstick cooking paper. Then melt 300g of dark cooking chocolate in the microwave until it’s completely in a liquid state. Pour it on the center of the nonstick cooking paper and spread with a silicone/rubber spatula or a large spoon. Next, sprinkle your choice of toppings on top, but not too much because you want the bottom layer to be the strongest.
I went with some crushed almonds for the first layer, and then popped it into the fridge for about 22 minutes.
Remove the bark from the fridge once it is firm and then proceed with the next layer.
Melt 300g of white cooking chocolate in the microwave and pour it over the dark cooking chocolate and almond layer. Spread with a spatula like before until it’s even. (You might not be able to cover the dark chocolate entirely and still be able to see it on the outer edges of the rectangle, but that’s perfectly fine, as you’ll be covering both of the layers with a third chocolate layer.) Scatter some more toppings over the white chocolate again.
I used some more crushed almonds and some candied ginger for a bit of a zesty, sweet, and spicy kick! Refrigerate again for 20 or so minutes until firm before removing from the fridge.
Melt the remainder 300g of dark chocolate and pour over the first two layers. Spread with a spatula until the white chocolate is completely and evenly covered. (This layer might take a bit more time than the other two because you’re trying to cover the edges so you can no longer see the white chocolate layer below.)
Scatter your final toppings now, which was the remainder crushed almonds, candied ginger, and a wee bit of crushed red pepper flakes for me.
Then pop it back into the fridge for 30 minutes this time (the extra minutes are just to make sure the whole thing has properly set).
Remove from the fridge and cut into pieces with a large knife. You can cut squares or go with jagged shards – whatever is your thing. 👌 Store in the refrigerator in an airtight jar and consume within 1-2 weeks.
I usually eat them as is after dinner. But sometimes when I’m really being really naughty, I like to enjoy some pieces with a scoop of – one of my favorites – M&S’s Madagascar Vanilla ice cream! 😋😍
Enjoy guys, and I hope this helps you to create your own beautiful layered chocolate bark! 😊
Be sure to tag @thatspicychick on Instagram and hashtag it #thatspicychick so I can see your wonderful and yummy creations! 🤗Print
Spicy Chocolate Bark with Almonds & Candied Ginger
This Spicy Chocolate Bark with Almonds & Candied Ginger is easy to make and super tasty with sweet, spicy, and zesty flavors! They’re also perfect food gifts during the holidays and great for holiday parties too. Learn how to make a multi-flavor and layered chocolate bark in just a few easy steps!
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 26-28 pieces
- Category: Desserts
- Method: Refrigerate
- Cuisine: American
- 600g Dark Cooking Chocolate (I used 70% cacao)
- 300g White Cooking Chocolate (I used 30% cacao)
- ¼ cup Candied Ginger (these are sometimes called crystalized ginger chips)
- ¼ – ½ cup unsalted Almonds – crushed using a mortar & pestle or chopped
- ½ TSP Crushed Red Chili Pepper flakes
- Line a large baking tray with nonstick cooking paper.
- Layer 1: Melt half (300g) of the dark cooking chocolate in a microwave safe bowl in the microwave for 30 seconds, then stir and repeat until completely melted and fluid. Pour the melted chocolate onto the center of the nonstick cooking paper. Use a silicone/rubber spatula or large spoon to spread into a rectangular shape until even. Scatter 1/3 of the total crushed almonds over the dark chocolate layer and refrigerate for 20-25 minutes until firm.
- Layer 2: Melt the white cooking chocolate using the same method as for the dark chocolate and stir until completely fluid. Pour over the now firm dark chocolate and almond layer and spread with a clean spatula. Scatter ½ of the remaining almonds and ½ of the candied ginger over the white chocolate. Refrigerate again for 20-25 minutes until firm.
- Layer 3: Melt the remaining dark chocolate (300g) until completely fluid, then pour over the white chocolate layer and spread with the spatula until the white chocolate is completely and evenly covered. Scatter the remaining crushed almond and candied ginger over the dark chocolate layer. Sprinkle crushed red chili pepper flakes on top.
- Refrigerate for 30 minutes to an hour until fully firm before cutting into pieces with a large knife. Store in an airtight container in the fridge and consume within 1-2 weeks.
- You may be able to store the chocolate bark in a cool dry area instead of the fridge depending on the climate where you live. Where I live, it’s humid and quite hot most of the year so I store my homemade chocolate bark in the fridge to prevent it from melting at room temperature.
- You can also use chocolate chips instead of cooking chocolate, but through my various creations and experiments, I found that cooking chocolate doesn’t melt as easy as chocolate chips. It’ll still work, but definitely store in the fridge if you opt to use chocolate chips.
- You don’t have to use the crushed red chili flakes if you don’t care for a bit of heat on your chocolate. The amount used in this recipe is tiny so it won’t blow up your mouth in any way whatsoever but will just add a bit of a kick! It compliments the candied ginger and sweetness from the chocolate really well, but feel free to leave it out if you wish.
- Serving Size: 1 piece
- Calories: 192
- Sugar: 14.4g
- Sodium: 16.7mg
- Fat: 11.7g
- Saturated Fat: 7.3g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 18.6g
- Fiber: 2g
- Protein: 2.4g
- Cholesterol: 1.3mg
All images and text ©That Spicy Chick.