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Almond Dark Chocolate Bars

Serves: 4Category: ChocolateRecipe course: DessertMachine: Cooking machineTotal time (min.): 60
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Toasting the nuts may seem like an unnecessary extra step, but it’s key to drawing the earthy, bitter-sweet flavour from the almonds, which pairs deliciously with dark chocolate. Store in an airtight container in a cool, dark place for up to 2 months.




  1. Preheat the oven - 170ºC
  2. Spread out almonds on a baking tray
  3. Toast until golden brown – 10 minutes, 170ºC
  4. Remove from the oven and let cool – 5 minutes
  5. Once cool, finely chop the almonds and set aside until needed
  6. Fit the Creaming Beater
  7. Add 220 g of chocolate into the appliance bowl, fit the splashguard
  8. Heat until melted - 10 minutes, 43ºC, speed Stir 3
  9. Scrape down the Creaming Beater
  10. Add the rest of chocolate
  11. Mix until melted – 3 minutes, speed Stir 1
  12. Add the chopped almonds
  13. Mix until combined – 1 minute, speed Stir 1
  14. Pour the chocolate into the silicone chocolate bar moulds
  15. Chill in the fridge until solidified – 30 minutes
  16. Remove the chocolate bars from the moulds and trim any excess chocolate if necessary
  17. Serve

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