7 Simple Substitutes for Almond Bark
Suppose you can’t find Almond Bark at the store or run out of it while making your favorite chocolate recipe. No worries because there are other ingredients you can use. These alternatives will blend in well, but ensure that you read the entire rundown on how to replace Almond Bark with each of them.
White chocolate
You can use white chocolate instead of Almond Bark as it melts quickly and hardens to form a smooth coating. It’s made of milk solids, cocoa butter, and sugar and hence has a similar taste and texture as Almond Bark.
To substitute it, use a 1:1 ratio of white chocolate to Almond Bark, and add a teaspoon of shortening. The shortening makes the chocolate easier to melt and offers it a creamier and smoother texture. You can also add the color you want to make a colorful coating or dipping.
You can use white baking chocolate or white chocolate chips. If you use white baking chocolate, add one or two teaspoons of white sugar to the melted chocolate since baking chocolate is less sweet.
Candy melts
Candy melts are confectionery products with a similar taste, look, and texture and will give you similar results as Almond Bark. They are made from sugar, vegetable oils, powdered milk, flavors, and colors.
In fact, color is the most distinctive characteristic of candy melts. If you choose them, you don’t have to worry about coloring Almond Bark.
They’re readily available in grocery stores and specialty food stores.
You can also make and use homemade candy melts. You’ll need 200g of white chocolate, 2tbs coconut oil, flavors, and colors of your choice. Melt the chocolate at low temperature, add color, and put in a piping bag. Let them set in the refrigerator, and use them just as you would Almond Bark.
Frosting
Frosting or icing is an ideal substitute for Almond Bark when decorating cupcakes and cakes. It’s made of eggs, butter, sugar, cream cheese, milk, and flavorings.
There’s also another type of frosting made of water and powdered sugar known as glace. You can melt the frosting and add colors you’d like. If the results are too thin, add shortening, and it’ll harden correctly.
Couverture chocolate
With over 31% of cocoa butter, couverture chocolate is high-quality chocolate. It’s ideal for tempering, coating, or dipping truffles, candies, and bonbons.
Couverture chocolate melts swiftly and evenly and has a smooth and shiny texture. It’s available in three varieties, including dark, white, and milk.
Compound chocolate
This substitute is made of cocoa, vegetable oil, and sweeteners and can be used for dipping, molding, and coating. It’s less expensive than real chocolate and a bit pricier than Almond Bark.
You can melt compound chocolate quickly. Simply place in a microwave in a microwave-safe bowl for a minute. If the melted chocolate is too thin, you can add vegetable shortening.
Marshmallows
Marshmallows are soft, fluffy products made from whipped air, sugar, corn syrup, and gelatin. You can melt marshmallows and use them to dip cake pops or as frosting for your cakes. Its flavor might not be like Almond Bark but will indeed work like it.
Candiquik
Candiquik resembles Almond Bark and is easy to melt and use. All you have to do is to treat the recipe as you would Almond Bark.
