Craving for something sweet?
Bake a candy for yourself and share the love with your friends and family too!
Be it for the holidays, class party or a hearty reunion, almond bark and white chocolate are 2 of the most popular choices.
Care to know why?
Well, almond bark is a fantastic candy coating that takes the taste of cookies, brownies, cakes, and candies to another level!
White chocolate, on the other hand, features a creamy, velvety texture that professional bakers love to use in their recipes.
If you want a subtle taste that’s between milk and dark chocolate, white chocolate is the way to go.
Because of their similarities, many recipes often suggest substituting one for the other.
Today, we are going to clear up some concepts by comparing almond bark vs white chocolate so that the next time you bake a candy bar, you know exactly what to expect!
What is Almond Bark?
The word “Almond” may make you wonder if this item is made of almonds, right?
Surprisingly, almond bark doesn’t even contain 1% almond in it!
Then where did this name come from?
Well, the name is originated from its original use, which was to cover almonds. Now, almond bark is used in flavoring muffins, cupcakes, cookies, and brownies along with covering almonds, nuts, and fruits as well!
Almond bark is also known as vanilla-flavored candy coating. It’s a chocolate-like confection that’s made of vegetable fats, flavor, sugar, and coloring.
Although it comes in different flavors including vanilla and chocolate, almond bark doesn’t contain any real chocolate or cocoa butter it.
Advantages of Using Almond Bark
Almond bark is specifically designed to melt over other foods. For other types of chocolate varieties, you need to do some sort of tampering before melting it.
Almond bark, on the other hand, is great for melting over other foods. You can easily melt it in a microwave.
Works as a Confectionary Coating
Almond bark has a quick setup time. Therefore, it can be used as a coating material for sweet treats. You can use almond bark coating to coat foods like strawberries, nuts, etc.
Compatible with Food Color
Almond bark allows itself to be dyed with a range of colors. Ergo, you can use food coloring with this product.
For adding color to almond bark, you can use 2 different approaches. You can either use a microwave for melting the bark and then add the food color or you need to use a double-broiler for liquefying and then add the food color in it later.
Disadvantages of Using Almond Bark
Lacks The Genuine Taste And Texture
Taste-wise almond bark isn’t bad. However, you won’t be getting the velvety soft texture that exists in real chocolate.
As the ingredient itself doesn’t have any cocoa butter or chocolaty bits in it, it lacks the genuine taste and milky texture you would expect from real chocolate.
What is White Chocolate?
In the world of pastry chefs, white chocolate is a very popular name indeed!
The creamy, velvety texture of white chocolate is incomparable to anything else. People who find cocoa or dark chocolate to be too much rich in taste and texture will definitely prefer white chocolates as they are milder in comparison.
White chocolate is basically derived from cacao plant. Once the cacao beans are dried, fermented, and roasted, they are mashed to produce a mixture that’s called “Chocolate Liquor”.
The chocolate liquor is then put under pressure to divide the 2 main ingredients: cocoa solids and cocoa butter.
This cocoa butter is actually made of natural vegetable fat that melts at 34- to 38-Degree Celsius. Only this cocoa butter part is used to make white chocolate.
Advantages of Working with White Chocolate
There is a reason why white chocolates are so popular among professional bakers. As the chocolate doesn’t contain any cocoa solids, the texture becomes velvety soft and melts in your mouth instantly!
To increase the taste even more, milk and sugar are added to cocoa butter while making white chocolates.
The whole milky combination without any presence of the bitter cocoa notes makes the flavor a lot more intense than any other chocolates.
Made with Genuine Ingredients
White chocolate is made with a mixture of cocoa butter, milk products, vanilla, sugar, and lecithin.
It doesn’t contain any artificial color or flavor, therefore, white chocolate comes in a pale ivory appearance.
White chocolate has a thick texture that feels more intense to your mouth.
Rich in milk products, the smooth and soft texture of the chocolate gives it a creamy appearance.
As the item doesn’t contain any cocoa bots in it, the grainy or chalky texture is totally absent in white chocolates.
People who have allergic reactions towards chocolates can handle white chocolate fortunately!
Despite the name “Chocolate” in it, white chocolate is made of cocoa butter instead of cocoa bits.
As a result, even if you are allergic to protein or other compounds found in cocoa bits, you will still be able to eat white chocolate just fine!
However, make sure you aren’t allergic to cocoa butter or milk products found in white chocolates before eating.
Also, not every white chocolate bar is 100% pure, so you need to read the ingredients before eating any chocolate bar off the shelves.
Takes Longer Time To Melt
The biggest problem with white chocolate is that it’s difficult to melt properly. Since it doesn’t contain cocoa bits, white chocolate doesn’t melt as smoothly as milk or dark chocolate.
In addition, it has a low melting point and when it starts to melt, you have to stir continuously as it bubbles up, explodes or gets burnt otherwise.
White Chocolate Vs Almond Bark – Head To Head Comparison
Almond bark is made of vegetable fats, color, and additional flavor. It’s not actually real chocolate, rather a chocolate-like confection made with artificial ingredients.
You can buy almond bark in blocks, round discs or packages.
White chocolate, on the other hand, is made of pure ingredients such as, sugar, cocoa butter, milk solids, vanilla, and lecithin.
Unlike regular chocolates, it doesn’t contain any cocoa solids. White chocolate is often sold as candy bars.
Ingredient-wise, white chocolate is far superior to almond bark as it contains real ingredients. Rich with cocoa butter, it gives food a subtle taste that’s hard to beat by any means!
For this reason, white chocolate is popular among chefs when it comes to making any signature dishes.
White chocolate and almond bark are interchangeable in pretty much every recipe. However, there are some specialties each of these items contain.
As almond bark is a confection that’s good for melting, you can use this to coat different snacks such as strawberries, crackers, apple slices, pretzel sticks, cake balls, etc.
White chocolate is rather popular in making mousse cakes, cookies, butter bars, cheesecakes, and other sweet treats.
While home cooks prefer using almond bark for its convenience, professional bakers prefer white chocolate for its mouthwatering cocoa butter taste and velvety appearance.
Almond bark has a thin texture to it. As it doesn’t contain any real ingredient in it, you don’t get that much richness coming out of this item.
White chocolates, on the other hand, has a smooth creamy texture that makes you want to eat them right off the hand! The taste is also sweeter because of the richness of milk and cocoa butter.
Ease Of Use
Almond bark is the perfect solution if you are looking for an easy way of baking. The item is super easy to melt and add to any recipe.
You can just take a bowl, pour some almond bark, and put it inside a microwave for the optimum experience! It can also be melted using a stove.
White chocolate is tricky to melt as it constantly needs to be stirred in order to do so.
If you exceed the recommended temperature, the chocolate will get hardened or even scorched and be ruined completely.
Bottom Line – Which One to Go For?
As you can see from our almond bark vs white chocolate discussion, both almond bark and white chocolate have their own sets of advantages and disadvantages.
So, which one should you choose?
Well, if you are new to the world of baking or just looking for an easy way to bake sweet cakes, then almond bark is the right option for you.
Almond bark is produced to make it easy for you to melt it at different temperatures. And the best part is it looks great when used for coating other items.
As much as we gushed over almond bark here, there’s no denying fact that you will find a great difference between a confection coating and white chocolate!
The genuine taste of cocoa butter and milk solids is definitely way richer than its counterpart.
If you are after good taste, great texture and think you can handle melting it in the right way, then white chocolate is the best option for you.
Up Next: How to Thin White Chocolate?