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Recipes
Spicy Chocolate Bark with Almonds & Candied Ginger

5 INGREDIENTS • 10 STEPS • 1HR 50MINS

Spicy Chocolate Bark with Almonds & Candied Ginger

Recipe
This Spicy Chocolate Bark with Almonds & Candied Ginger is easy to make and super tasty with sweet, spicy, and zesty flavors! They’re also the perfect food gift 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!
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That Spicy Chick
Hi! I'm Lavina, creator of the blog That Spicy Chick. I cook spicy and delicious food from Asian and Western cuisines! Have a look around and maybe give one of my recipes a try!
https://thatspicychick.com/
This Spicy Chocolate Bark with Almonds & Candied Ginger is easy to make and super tasty with sweet, spicy, and zesty flavors! They’re also the perfect food gift 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!
1HR 50MINS
Total Time
$1.04
Cost Per Serving
Ingredients
Servings
12
us / metric
70% Dark Chocolate
3 1/2 cups
70% Dark Chocolate, divided
30% Cacao White Chocolate
1 3/4 cups
30% Cacao White Chocolate
Unsalted Almonds
4 Tbsp
Crystallized Ginger
4 Tbsp
Crystallized Ginger
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
optional
Nutrition Per Serving
VIEW ALL
Calories
374
Fat
29.5 g
Protein
6.0 g
Carbs
43.6 g
Add to plan
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Spicy Chocolate Bark with Almonds & Candied Ginger
Save
author_avatar
That Spicy Chick
Hi! I'm Lavina, creator of the blog That Spicy Chick. I cook spicy and delicious food from Asian and Western cuisines! Have a look around and maybe give one of my recipes a try!
https://thatspicychick.com/

Author's Notes

You don’t have to use the crushed red chili flakes if you don’t care for a bit of heat on your chocolate.
Cooking InstructionsHide images
step 1
Line a large baking tray with nonstick cooking paper or parchment paper.
step 2
Melt half of the 70% Dark Chocolate (1 3/4 cups) in a microwave-safe bowl in a microwave oven for 30 seconds, then stir and repeat until completely melted and fluid.
step 3
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.
step 4
Scatter 1/3 of the total Unsalted Almonds (4 Tbsp) over the dark chocolate layer and refrigerate for 20-25 minutes until firm.
step 5
Melt the 30% Cacao White Chocolate (1 3/4 cups) using the same method as for the dark chocolate and stir until completely fluid.
step 6
Pour over the now firm dark chocolate and almond layer and spread with a clean spatula.
step 7
Scatter ½ of the remaining almonds and ½ of the Crystallized Ginger (2 Tbsp) over the white chocolate. Refrigerate again for 20-25 minutes until firm.
step 7 Scatter ½ of the remaining almonds and ½ of the Crystallized Ginger (2 Tbsp) over the white chocolate. Refrigerate again for 20-25 minutes until firm.
step 8
Melt the remaining 70% Dark Chocolate (1 3/4 cups) until completely fluid, then pour over the white chocolate layer and spread with the spatula until the white chocolate is completely and evenly covered.
step 9
Scatter the remaining crushed almond and Crystallized Ginger (2 Tbsp) over the dark chocolate layer. Sprinkle Crushed Red Pepper Flakes (as needed) on top.
step 9 Scatter the remaining crushed almond and Crystallized Ginger (2 Tbsp) over the dark chocolate layer. Sprinkle Crushed Red Pepper Flakes (as needed) on top.
step 10
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.
step 10 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.
Tags
view more tags
American
Gluten-Free
Microwave
Christmas
Shellfish-Free
Fall
Vegetarian
No-Bake Dessert
Dessert
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