How To Make Chocolate Covered Strawberries With Almond Bark

Can I use almond bark for dipping strawberries?

Dipped Strawberries I tend to use almond bark because it’s so easy to use, but white chocolate chips work good too. Making almond bark strawberries are so easy and require no special skills. You can even by almond bark in a microwavable tray so there is almost no clean up.

Can you use almond bark as chocolate chips?

In cooking, almond bark is used for dipping pretzels and other snacks. It also can be melted down and poured on top of ice cream or baked goods such as brownies or cookies. Almond bark is used to add flavor, color, and crunchiness. It is also an alternative form of chocolate in candies involving chocolate.

When making something such as ice cream sundaes, brownies, and candies that include chocolate, almond bark can be used in place of traditional chocolate. Almond bark is made from sugar, milk, and almonds and melts easily. It is very similar to milk or white chocolate but also has a crunchy bite with nuts.

Several substitutes can be used if one cannot find almond bark in their local grocery store. Let’s take a look at the top five almond bark substitutes.

What is almond bark used for?

From Wikipedia, the free encyclopedia

Almond bark

Type	Chocolate substitute
Main ingredients	Vegetable oil, food colouring and flavouring

Almond bark (also known as vanilla flavored candy coating) is a chocolate -like confection made with vegetable fats instead of cocoa butter and with coloring and flavors added. It can be bought in packages, blocks, or round discs where candy and baking supplies are sold.

Is almond bark the same as melting chocolate?

Definition – Dipping chocolate is real chocolate that is melted or tempered in a precise way. Almond bark, also called confectionery or summer coating, is an artificial chocolate made with vegetable fats instead of cocoa butter.

Does almond bark chocolate harden?

Final Thoughts – Almond bark is a great substitute for white chocolate, even though they are different foods. The main reason that people use this substitute is that white chocolate is tricky to work with, and almond bark is simple across the board. You can microwave it to melt it, and dip whatever you are making in it. Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.

How long does almond bark take to harden?

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes. Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds. Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

Can I use almond bark instead of melting wafers?

Candy Melts®, candy wafers, chocolate coating, almond bark—they’re all products made for dipping, molding, and coating without needing to temper chocolate. I’ll call them candy wafers here, but if you see them sold under another name, don’t be alarmed. They’ll all work just the same. Not only do candy wafers come in a variety of colors but they also come in an array flavors. Basic candy wafers—white and colored—typically have a vanilla flavor, similar to white chocolate. Chocolate candy wafers taste like, you guessed it, chocolate! You’ll also find birthday cake, salted caramel, chocolate mint, pumpkin spice, and candy cane, just to name a few. You’ll typically find candy wafers in disc form. Almond bark, on the other hand, tends to be sold in bricks or squares. In case you were wondering like I was, almond bark does not contain almonds. You can use it to make almond bark, though. Mmm. That sounds delicious. The key to using candy wafers is to melt them low and slow. Start heating them in the microwave in 30-second intervals at 50% power. Repeat. After every cycle, remove the bowl from the microwave and stir. At first, you won’t see anything happening. That’s ok. Keep those intervals of 30 seconds at 50% power going. Towards the end, you might have just a clump or two. At that time, switch to 15- or 20-second intervals. Heat and stir until completely smooth. Depending on the application, you might find that your melted candy wafers are too thick. For example, when making cake pops, I like the melted wafers pretty thin. I used to use Crisco, stirring it into the melted wafers until it melted. It works, but now I prefer to use Paramount Crystals. Paramount Crystals actually look like soap flakes. Stir them in a bit at a time into the melted wafers. The neat thing about the crystals is that the wafers will still set up hard, as opposed to Crisco which can give the set coating a slightly softer feel. Either will work though, so don’t feel like the crystals are a must-have. Once your wafers are melted, it’s time to dip, or coat, or fill candy molds! This is where the real fun begins! Not only can you dip into the wafers, but you can pour wafers into piping bags and drizzle, squiggle, and decorate to your heart’s content. Here’s what I made for you: Birthday Cake Pretzels. My husband, son, and I were close to arm wrestling over the last few. The good thing is, they’re so easy to make, and I can have another batch ready in minutes. Hey, that gives me an idea

Can I use almond bark for dipping?

Download Article Download Article While the name might lead you to believe otherwise, almond bark is a fantastic dipping chocolate that can be poured into chocolate molds or used for dipping fruit, pretzels, or cookies into. The trick, of course, is to melt the bark properly and without burning it.

1. 1 Chop your almond bark into small pieces. It is easier to melt almond bark when it has been cut into smaller pieces. If your almond bark came in small disks, as it sometimes does, you do not need to chop it up.
2. 2 Place the almond bark in the top part of the double boiler. A double boiler is made up of two components-a large pan filled with water and another, smaller pan that sits on top. Double boilers help to ensure that your chocolate does not burn while you are melting it because you are heating it indirectly through the use of both pans. Advertisement
3. 3 Fill the bottom pan with water. Place the top pan containing the chocolate on top of the larger pan with the water. Turn the heat to medium to high heat.
4. 4 Stir the almond bark constantly. The bark will begin to melt almost instantly. Stir it to keep the bark from burning. When all of the chunks are melted, turn the heat off and remove the top pan from the lower one.

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1. 1 Cut your almond bark into small chunks. As stated above, smaller chunks of almond bark will melt more quickly. If your almond bark is already in small pieces, there is no need to chop it up.
2. 2 Place your almond bark in a microwave safe bowl. It is important that the bowl be microwave-safe or else it might shatter while cooking. Place the bowl of almond bark in the microwave.
3. 3 Heat the bark for 30 seconds. When the time is up, take the bowl out (be careful, it may be hot), stir the bark, and then put it back in the microwave. Continue to heat the bark in 15 second increments, taking it out and stirring each time. The reason you need to heat it at such small increments is because almond bark burns easily.

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1. 1 Preheat the oven to 120ºF (48.8ºC). While the oven is heating, take the time time to break the bark up into chunks. Place the chunks in an ungreased pan.
2. 2 Place the pan into the oven. Let the bark cook for approximately 15 minutes. Once the time is up, remove the bark from the heat. The bark should look soft but not fully melted (don’t worry-it really is melted).
3. 3 Stir the bark immediately. Continue to stir until there are no chunks left. Use the melted almond bark for dipping treats into or pouring into a chocolate mold.
4. 4 Finished.

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Add New Question

• Question What is the best way of thinning out almond bark? You can purchase a paraffin type additive that helps “thin” the melted chocolate, allowing it to be more workable, while also adding more rigidity and firmness to the cooled and finished product. This product is usually found at specialty stores.
• Question Can I microwave almond bark? Yes, Method 2 describes the microwaving method.
• Question How can I make my bark thinner so I can pour it? Add a teaspoon or two of Crisco or coconut oil when microwaving – I use this in a chocolate fountain. Don’t use oil; you’ve got to use a fat that will be hard when cold.

See more answers Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement

At specialty shops, you can purchase a paraffin type additive that helps “thin” the melted chocolate, allowing it to be more workable, while also adding more rigidity and firmness to the cooled and finished product.

Thanks for submitting a tip for review! Advertisement

• Do not allow any water to touch your chocolate. It will not mix, and will cause the chocolate to seemingly lose its ability to stick to anything, resulting in clumps sitting in thin watery residue.
• Do not add milk to chocolate with the hopes of making “milk chocolate” or to use as a thinning agent. Milk is 87% water, and the heat of your chocolate can cause the milk proteins to separate, resulting with the same ruined product as if you added water.

Advertisement Article Summary X To melt almond bark in a double boiler, chop it into small pieces that are roughly the same size so the chocolate will melt evenly. Fill the bottom of the double with water and place the almond bark in the top part of the double boiler.

What makes almond bark harden?

How To Harden Chocolate Bark – The first method to make sure that your chocolate will harden is by tempering the chocolate so that it will cool and set at room temperature. The second method is by refrigerating your bark for at least 1 hour before breaking it into pieces and serving it.

Is it better to use almond bark or chocolate chips?

Chocolate Almond Bark or Chocolate Chips? by Annie(Piketon, Ohio) Which is better for coating: Chocolate Almond Bark or Chocolate Chips? I started using Chocolate Almond Bark for the first time when I was making the chocolate covered peanut butter crackers.

1. It worked like a charm and tasted excellent.Recently I tried making Peanut Butter Pecan clusters.
2. However, I was out of Almond Bark and used chocolate chips instead.I read another comment stating not to use Almond Bark for clusters and didn’t understand why.
3. That was going to be how I made them the next time but now I’m unsure.

Why isn’t Almond Bark good for clusters when it works so well on my other snacks?Overall, when making the peanut butter cracker cookies, buckeyes, chocolate covered pretzels, and clusters, which is better? The almond bark or chocolate chips?Which hardens the best?Is there a preference in taste for most people?I’m very eager to hear as much feedback and ideas I can get.

It’s getting into the holiday season and I thought these would be great treats to give my extended family this year, since they’re such a big hit at my house.I just wanted feedback on how others feel and any explanations on why NOT to use one or the other would be GREATLY appreciated.I am a mother of a 3 year old and I’m currently the primary care provider for my husband’s health issues.

This would be a GREAT way to not only have fun baking with my loved ones, but to also send treats to our extended loved ones.Please send your feedback on preferences over the above mentioned goodies, and any no-no’s that I should avoid.I love this website so much.

• Thanks so much for kind and generous words about our site. It
• Be sure to take some photos and share your goodies with us on our page or any other appropriate page listed on our page.

warms my heart to know that others enjoy what we do and find pleasure in it as much as we do.So sorry to hear about your husband and his health issues. I cared for my dear mother during her last illness before she went to heaven, and I completely understand how challenging being a full time caregiver really is.

You wouldn’t trade it for the world, but it is a LOT of work and wearing on you. May God bless and strengthen you as you serve your family in this way.Now to your questions. Starting at the end, you can really use any type of food coloring for the rock candy. If you were trying to color chocolate, that would be a different story entirely, but with hard candy, any should do (in my experience).As for the debate between almond bark or chocolate chips, I think it is really just a matter of preference.

I’ve mostly used chocolate chips in my own candy making, but have used almond bark on occasion. The main difference to me has been the flavor/taste.I usually prefer the chocolate chips (depending on the brand), but most everything I’ve made with almond bark as been pretty scrumptious, too.I don’t know why someone has said not to use almond bark for the peanut butter pecan clusters, as it seems it would be perfectly fine to do so.Let’s get your question “live” on the site and see if we can get some other opinions.I’ll tell you what I think.

1. Jan 03, 23 06:48 PM Delicious and romantic valentine chocolate gift ideas to make the people you love feel extra special this Valentine’s Day.
2. Mar 21, 22 07:32 AM My mom got me into this one! She made it (with my sisters and I) for Christmas a few years back. I will never forget that day! We had a blast in the kitchen.
3. Feb 25, 22 11:30 PM
   1. Choose from a selection of Mothers Day Chocolate Gifts and Ideas that will let your mom know you are thinking of her with love.

: Chocolate Almond Bark or Chocolate Chips?

Why won’t my almond bark melt?

by J My almond bark got hard while melting. I am using a double boiler to melt the almond bark and as soon as we started to dip, it turned hard. Hi J, Sounds like you either overheated the chocolate, or you may have gotten a little moisture (water or steam) in the chocolate almond bark which has caused it to seize.

• Even the tiniest amount will have that affect.
• What were you dipping in it? If it was something like fresh strawberries that had just been washed, that could have been the culprit (a stray drop of water).
• Depending on why your almond bark got hard, there’s something you can try to salvage it.
• Add 1 tablespoon of shortening for every 6 ounces of chocolate and stir it through while warming the chocolate.

If that doesn’t do the job, you’ll have to use the almond bark for other recipes (instead of dipping) and start all over again with a fresh batch. Let us know if you are able to salvage your almond bark and make your treats. If you do, give details of what you did as this question gets asked over and over again.

Is almond bark pure chocolate?

Is Almond Bark Made With White Chocolate? – No, there’s no white chocolate in almond bark. Classic almond bark is made of pure dessert dark chocolate, often with more than 60% cocoa.

Does almond bark go bad?

Let’s Sum It Up – An almond bark goes bad if it is not properly stored and kept. Turning gray or tan is a sign of a bad almond bark. A year-old almond bark is still considered fresh if it is frozen and properly stored, but it is recommended to consume an opened almond bark within 2 weeks. When storing almond bark, wrap it tightly using cling wrap and store it in a sealed container. References:

https://www.bonappetit.com/story/what-is-chocolate-bloom https://extension.usu.edu/news_sections/home_family_and_food/foodstorage

Is almond bark dark or milk chocolate?

Almond Bark is available in milk chocolate, bittersweet/dark chocolate or white chocolate. Check with the doctor, it’s not only the finest chocolate and fresh almonds, it’s also one of the healthiest treats you can find. ***During the warm summer months, we don’t recommend shipping chocolate-covered items.

Can almond bark be used for dipping?

Download Article Download Article While the name might lead you to believe otherwise, almond bark is a fantastic dipping chocolate that can be poured into chocolate molds or used for dipping fruit, pretzels, or cookies into. The trick, of course, is to melt the bark properly and without burning it.

1. 1 Chop your almond bark into small pieces. It is easier to melt almond bark when it has been cut into smaller pieces. If your almond bark came in small disks, as it sometimes does, you do not need to chop it up.
2. 2 Place the almond bark in the top part of the double boiler. A double boiler is made up of two components-a large pan filled with water and another, smaller pan that sits on top. Double boilers help to ensure that your chocolate does not burn while you are melting it because you are heating it indirectly through the use of both pans. Advertisement
3. 3 Fill the bottom pan with water. Place the top pan containing the chocolate on top of the larger pan with the water. Turn the heat to medium to high heat.
4. 4 Stir the almond bark constantly. The bark will begin to melt almost instantly. Stir it to keep the bark from burning. When all of the chunks are melted, turn the heat off and remove the top pan from the lower one.

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1. 1 Cut your almond bark into small chunks. As stated above, smaller chunks of almond bark will melt more quickly. If your almond bark is already in small pieces, there is no need to chop it up.
2. 2 Place your almond bark in a microwave safe bowl. It is important that the bowl be microwave-safe or else it might shatter while cooking. Place the bowl of almond bark in the microwave.
3. 3 Heat the bark for 30 seconds. When the time is up, take the bowl out (be careful, it may be hot), stir the bark, and then put it back in the microwave. Continue to heat the bark in 15 second increments, taking it out and stirring each time. The reason you need to heat it at such small increments is because almond bark burns easily.

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1. 1 Preheat the oven to 120ºF (48.8ºC). While the oven is heating, take the time time to break the bark up into chunks. Place the chunks in an ungreased pan.
2. 2 Place the pan into the oven. Let the bark cook for approximately 15 minutes. Once the time is up, remove the bark from the heat. The bark should look soft but not fully melted (don’t worry-it really is melted).
3. 3 Stir the bark immediately. Continue to stir until there are no chunks left. Use the melted almond bark for dipping treats into or pouring into a chocolate mold.
4. 4 Finished.

Advertisement

Add New Question

• Question What is the best way of thinning out almond bark? You can purchase a paraffin type additive that helps “thin” the melted chocolate, allowing it to be more workable, while also adding more rigidity and firmness to the cooled and finished product. This product is usually found at specialty stores.
• Question Can I microwave almond bark? Yes, Method 2 describes the microwaving method.
• Question How can I make my bark thinner so I can pour it? Add a teaspoon or two of Crisco or coconut oil when microwaving – I use this in a chocolate fountain. Don’t use oil; you’ve got to use a fat that will be hard when cold.

See more answers Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement

At specialty shops, you can purchase a paraffin type additive that helps “thin” the melted chocolate, allowing it to be more workable, while also adding more rigidity and firmness to the cooled and finished product.

Thanks for submitting a tip for review! Advertisement

• Do not allow any water to touch your chocolate. It will not mix, and will cause the chocolate to seemingly lose its ability to stick to anything, resulting in clumps sitting in thin watery residue.
• Do not add milk to chocolate with the hopes of making “milk chocolate” or to use as a thinning agent. Milk is 87% water, and the heat of your chocolate can cause the milk proteins to separate, resulting with the same ruined product as if you added water.

Advertisement Article Summary X To melt almond bark in a double boiler, chop it into small pieces that are roughly the same size so the chocolate will melt evenly. Fill the bottom of the double with water and place the almond bark in the top part of the double boiler.

Can you use almond bark in place of melting wafers?

by Carissa (Norman, OK) Can I use almond bark in place of candy melts? My niece is allergic to wheat and peanuts, and the candy melts I find at the store are processed in the same facility as these things. I found the most adorable recipe for cake pops that are covered in candy melts, and I want to know what I can use in place of candy melts to cover these cake pops? I need red and blue.

Can I color white almond bark and use it the same way? What about white chocolate chips? Thanks! Carissa Hi Carissa, Yes, you can use almond bark in place of candy melts. You can also use white chocolate chips or just plain white chocolate candy bars if you can find some that are not a danger to your niece.

You can get the red and blue oil based chocolate tinting colors at Candyland Crafts if you don’t have them already. Love to see your cake pops when you get them finished. Share a photo if you can! ~Angie Click here to post comments Join in and write your own page! It’s easy to do.

Can I use almond bark instead of melting wafers?

Candy Melts®, candy wafers, chocolate coating, almond bark—they’re all products made for dipping, molding, and coating without needing to temper chocolate. I’ll call them candy wafers here, but if you see them sold under another name, don’t be alarmed. They’ll all work just the same. Not only do candy wafers come in a variety of colors but they also come in an array flavors. Basic candy wafers—white and colored—typically have a vanilla flavor, similar to white chocolate. Chocolate candy wafers taste like, you guessed it, chocolate! You’ll also find birthday cake, salted caramel, chocolate mint, pumpkin spice, and candy cane, just to name a few. You’ll typically find candy wafers in disc form. Almond bark, on the other hand, tends to be sold in bricks or squares. In case you were wondering like I was, almond bark does not contain almonds. You can use it to make almond bark, though. Mmm. That sounds delicious. The key to using candy wafers is to melt them low and slow. Start heating them in the microwave in 30-second intervals at 50% power. Repeat. After every cycle, remove the bowl from the microwave and stir. At first, you won’t see anything happening. That’s ok. Keep those intervals of 30 seconds at 50% power going. Towards the end, you might have just a clump or two. At that time, switch to 15- or 20-second intervals. Heat and stir until completely smooth. Depending on the application, you might find that your melted candy wafers are too thick. For example, when making cake pops, I like the melted wafers pretty thin. I used to use Crisco, stirring it into the melted wafers until it melted. It works, but now I prefer to use Paramount Crystals. Paramount Crystals actually look like soap flakes. Stir them in a bit at a time into the melted wafers. The neat thing about the crystals is that the wafers will still set up hard, as opposed to Crisco which can give the set coating a slightly softer feel. Either will work though, so don’t feel like the crystals are a must-have. Once your wafers are melted, it’s time to dip, or coat, or fill candy molds! This is where the real fun begins! Not only can you dip into the wafers, but you can pour wafers into piping bags and drizzle, squiggle, and decorate to your heart’s content. Here’s what I made for you: Birthday Cake Pretzels. My husband, son, and I were close to arm wrestling over the last few. The good thing is, they’re so easy to make, and I can have another batch ready in minutes. Hey, that gives me an idea

Is almond bark good for dipping cake pops?

This post may contain affiliate links. Please read our disclosure policy, Holy moly guys, it’s hard to believe it but here at CenterCutCook, we celebrated our first anniversary two days ago on December 10th! Last year on December 10th is when my very first post, Fast and Easy Chocolate Chip Pancakes was posted. Actually, there were a couple of others that were posted earlier but the pictures were SO awful that I yanked them.

1. 168 recipes have been posted in 41 different categories
2. There have been 652 comments
3. Over 1.1 million people have viewed CenterCutCook’s recipes

Thanks to all of you who have been following along, I’m super excited for year two of CenterCutCook and look forward to sharing more recipes with you! Now let’s celebrate with these Cake Pops! They seem to be all the craze these days, in fact, even my 16 year old nephew asked for a cake pop maker for Christmas (yes, they sell cake pop makers!).

1. Begin by baking a Devil’s Food Cake in a 9×13 inch pan, according to package directions. I prefer Devil’s Food Cake with fudge frosting, but choose any cake/frosting combo you’d like. When the cake is done baking, allow it to cool for about 30 minutes.
2. When the cake has cooled, break it into chunks and place the chunks in your mixer bowl. Add 3/4 jar of frosting (I use fudge frosting) to the mixer bowl and mix on low to incorporate frosting into the cake.
3. Place the cake/frosting mixture in the freezer for about 20-30 minutes. This will allow the mixture to firm up and will make forming balls much easier.
4. While the mixture is firming up in the freezer, line a baking sheet with parchment paper or wax paper,
5. Begin forming 1 inch balls out of the cake/frosting mixture. I use one tablespoon of mixture for each ball.
6. When all of the balls are formed, place a stick in each ball. I bought the pack of sticks at Jo-Ann Fabrics in the cake decorating section. They were Wilton brand 6 inch lollipop sticks. Amazon also sells them.
7. Place the pan with the cake pops in the freezer and allow to firm up for at least 20-30 minutes. This will make the dipping process easier.
8. Now for the dipping process. In order to make the cake pops look nice, after you dip them, they need to stand up to dry. Some people buy a chunk of styrofoam from the fabric store for this, however, I really didn’t want to spend money on something that wouldn’t get used very often. I thought of trying a colander, but the holes were too small. Really, I should’ve just asked my husband for help. His job includes lots of problem solving, usually complex problems, so he’s a natural at thinking outside of the box. He saw me in the kitchen trying various things to get the pops to stand when he asked what I was doing. When I explained I was trying to find a way to get the pops to stand up, he suggested I use a box and cut slits into the top. Way to think outside of the box, using a box! It worked perfectly.
9. When the cake balls are firm, melt the vanilla almond bark according to package directions. I just got some feedback recently, (Thanks Aunt Shirley), that white chocolate chips don’t melt very good for this. I’ve always used white/vanilla almond bark with great success, so I recommend that over white chocolate chips.
10. Remove a few cake pops from the freezer at a time to dip so that the others don’t soften up. Dip each cake pop in the melted almond bark to coat, then allow any excess to drip off. Immediately top with sprinkles before the coating starts to dry, then place the pop upright to dry. I used a cardboard box and punched holes in it with scissors for this part. Once they are dry, you can wrap them individually (the craft store sells little bags, just for this purpose), or store them in an air-tight container. They make great gifts and/or party favors!

Prep Time: 30 min Cook Time: 35 min Total Time: 2 hr 5 min