Almond bark and white chocolate are often used for similar purposes, but they have some key differences. Almond Bark melts much more readily than white chocolate, though many bakers prefer the flavor of white chocolate. White Chocolate contains cocoa butter, whereas almond bark does not contain any cocoa derivatives.
Since almond bark was developed to take the place of white chocolate as a melted coating, it is sometimes difficult to figure out which one you should pick for your desserts.
Often, the two can be interchangeable, though you will want to know the advantages and disadvantages of each so you can decide which is best for you.
Read on for some key considerations when deciding which to use in your recipes.
What’s the Difference Between Almond Bark and White Chocolate?
Almond bark was developed as an alternative to white chocolate. It is made from sugar, vegetable oils, milk derivatives, flavorings, and soy lecithin. White almond bark does not contain any chocolate product (or almonds, for that matter).
Almond bark may also be referred to as “vanilla candy coating,” “white disks,” “white candy melts,” or “confectionary coating.” It also comes in chocolate flavor, which imitates milk chocolate. (Chocolate flavor almond bark may contain chocolate solids.)
White chocolate is made from cocoa butter, vanilla, milk derivatives, and sugar. Cocoa butter is made from the fats of the cacao bean, but does not include the cocoa liquor or cocoa solids you would find in dark or milk chocolate. Therefore, some argue that white chocolate is not chocolate at all.
Either way, if you are looking for an actual white chocolate product, make sure you buy something that contains cocoa butter. If not, it isn’t actually white chocolate.
Can I Use Almond Bark Instead of White Chocolate?
Almond bark was developed as an alternative to white chocolate. In most recipes, it is acceptable to substitute one for the other. They look and behave in similar, but not identical, ways.
So, while it may be acceptable to substitute one for the other, many factors may determine which one you actually prefer, such as taste and ease of use.
Is Almond Bark or White Chocolate Better for Melting?
Almond bark is often preferred for coating and drizzling because it is much easier to melt and drizzle than white chocolate. It can be easily melted in the microwave, and you don’t need to worry about stirring too much or watching the temperature too closely.
Oil is the main ingredient in almond bark, which means it easily melts into liquid form and then hardens back into its original form nicely. For that reason, it was developed as an alternative to coat nuts and fruit (hence the name, Almond Bark) in place of white chocolate.
White chocolate is more difficult to melt because the fats in cocoa butter do not melt easily and you have to temper the chocolate so it does not burn, bubble or separate. If you are melting white chocolate, you will need to watch the temperature very closely and temper it in batches.
If you do want to melt white chocolate, look for a high cocoa butter content, as it will melt more easily.
Keep in mind how much prep time you want to devote to your treat. Are you prepared to temper the white chocolate and let it set, or do you need to coat a lot of morsels quickly? If you are pressed for time, almond bark might be the time-saver you are looking for.
You may need to chill white chocolate to get it to set into a hard coating, while almond bark will set into a hard coating at room temperature.
Does White Chocolate Taste Better Than Almond Bark?
Many chefs prefer the richer flavor of white chocolate, especially for baked goods that highlight the white chocolate flavor or rely on it as a flavor combination. This may include cookies, brownies, or fudge.
Almond bark was developed more for its ease of use than its flavor. It is sweet and vanilla-flavored, but doesn’t add much additional flavor other than sweetness.
Many chefs find that the additives in almond bark give it an artificial taste that ruins many baked goods. Some also don’t like the waxy taste and feel.
When Should I Use Almond Bark Instead of White Chocolate?
If you are coating nuts, fruit, or cookies with a melted coating, almond bark will be much easier to use. It will melt easily in the microwave, will not burn or clump, and will dry with a shiny, hard finish.
If whatever you are coating already has a strong flavor, such as peanut butter or lemon cookies, you may prefer almond bark to give the cookie just a little added sweetness without needing a lot of additional flavor.
Almond bark can also be colored more easily than white chocolate, since it is white to begin with, rather than a slightly yellow color. If using food coloring, you may prefer almond bark.
However, if you are adding white chocolate to cookies in chunks or chips, white chocolate is the way to go. It tastes better, and you won’t need to temper or melt it.
White chocolate comes in bars, chips or disks. Almond bark is often sold in bar form.
Almond bark is often cheaper than white chocolate because it does not contain cocoa butter, so you should keep that in mind as well when planning your ingredients.
Conclusion
The question of white chocolate vs. almond bark is largely a matter of personal preference. The two products were developed to be interchangeable, though you may find you prefer one over the other for certain uses.
Almond bark is a nice choice for anything that needs to be coated or drizzled, such as cake pops or pretzels.
White chocolate should typically be used when you want the flavor to stand out, such as in fudge, cookies, brownies or other baked goods.
As with all baked goods, give both of them a try and figure out which one works better for you.