Almond Bark Vs White Chocolate – What’s The Difference?

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Everyone loves chocolate, whether it’s dark, milky, or white. It makes the best desserts and there’s absolutely no doubt about that.

Often when making desserts that call for white chocolate, you might come across something called almond bark that can, at times, be used in place of the white chocolate.

If you are into baking and like making desserts, it may be useful to know the difference between almond bark and white chocolate since they are two of the most common dessert ingredients.

So, what is the difference between almond bark and white chocolate? Almond bark is more of a confectionary coating made using vegetable fats, flavors, and colors, whereas white chocolate consists of cocoa butter, sugar, milk products, vanilla, and lecithin.

Apart from the ingredients that they are made with, there are several differences between almond bark and white chocolate in terms of taste, appearance, and uses.

Read on to find out how they compare with each other, whether they can be substituted for one another, and much more!

What Is Almond Bark?

Before we discuss the differences between almond bark and white chocolate, you need to know what they are, where they come from, and how they are used.

Although almond bark contains the word “almond” in it, surprisingly it doesn’t contain even 1% of the ingredient.

More of a confectionary coating, almond bark is made using vegetable fats, flavors, and colors, and it gets its name from its original use, which was to cover almonds.

It comes in different flavors, including vanilla and chocolate, but doesn’t contain any actual chocolate or cocoa butter.

Commonly used to dip strawberries and other fruit and nuts in, almond bark melts very easily and is very easy to work with, which is why it is often substituted for white chocolate in several recipes.

Compared to chocolate varieties that all require some sort of tempering in order to melt, you can easily melt almond bark in the microwave.

It has a quick setup time and can be used as a coating material for a variety of sweet treats, in addition to being compatible with a range of food colors.

The only drawback of almond bark is that, since it doesn’t have any cocoa butter or chocolate solids in it, it lacks the genuine taste and velvety texture of real chocolate, which is something incomparable.

What Is White Chocolate?

One of the most popular ingredients in baking, you’d be surprised to know that white chocolate is not actually considered chocolate.

Chocolate contains chocolate solids, which are not present in white chocolate. Instead, it is made from a blend of cocoa butter, sugar, milk products, vanilla, and lecithin.

Chocolate solids are derived from the cacao plant that are ground into chocolate liquor and separated into cocoa solids and cocoa butter. Only the cocoa butter part is used to make white chocolate.

With a velvety and creamy texture that melts in your mouth, white chocolate is milder in comparison to dark chocolate that tastes much richer.

Furthermore, the milk and sugar added to the cocoa butter increase its taste and get rid of any bitter cocoa notes.

With a pale, ivory appearance, white chocolate is made with genuine ingredients and is easily tolerable by people who are allergic to chocolate, since it is made with cocoa butter instead of cocoa bits.

Make sure to read the ingredients before eating to ensure it is 100% pure!

The only problem with white chocolate is that it doesn’t melt as smoothly and easily as almond bark and has a low melting point, which makes it more prone to burning.

Almond Bark Vs White Chocolate

Almond bark and white chocolate are two separate ingredients that come from two very different sources. Let’s look at their differences in terms of their ingredients, texture, application, and ease of use!


The main ingredients in almond bark are mostly artificial, such as vegetable fats, color, and additional flavors. It is a chocolate-like confection that you can buy in blocks or round discs.

The main ingredients in white chocolate are natural, such as cocoa butter, milk solids, vanilla, sugar, and lecithin. Unlike actual chocolate, it does not contain any cocoa solids but is sold in the same way as candy bars.

Since the ingredients in white chocolate are mostly real, it is considered far superior to almond bark. It gives food a nice, subtle taste that cannot be compared and is a popular choice among chefs when making signature desserts.


Since almond bark doesn’t contain any real ingredients, it doesn’t have much richness to it. Also, almond bark’s texture is quite thin.

White chocolate, on the other hand, has a smooth, creamy texture that makes you want to eat it right away. It is also much sweeter and richer due to the presence of milk and cocoa butter.


Although almond bark and white chocolate are mostly interchangeable in pretty much every recipe, there are a few exceptions where their unique characteristics shine through.

Since almond bark is a confectionary coating that melts really well, and very easily, it is used to coat different food items such as strawberries, apple slices, crackers, pretzels, cake pops, and much more.

White chocolate is more commonly used for making popular desserts such as mousse cakes, cheesecakes, cookies, and other sweet treats.

Ease Of Use

Almond bark is super easy to use and melt and is the perfect solution if you are looking for an ingredient that handles well.

Simply take a bowl, put in some almond bark, put it in the microwave for a few seconds, and voila, you get perfectly melted almond bark! You can also melt it on the stove.

White chocolate, albeit delicious, is tricky to use and melt. It requires constant stirring since exceeding a certain temperature increases the risk of hardening, scorching, or burning the chocolate.

Here is a summary of the differences between almond bark and white chocolate:

Almond BarkWhite Chocolate
Made with artificial ingredients such as vegetable fats, color, and additional flavorsMade with natural ingredients such as cocoa butter, milk solids, vanilla, sugar, and lecithin
Thin textureSmooth, creamy, and velvety texture
Lacks the genuine taste and textureTastes great and instantly melts in your mouth
Melts easilyTricky to use and melt
Used as a confectionary coating for fruit and other food itemsUsed in popular recipes such as cakes and cookies

Can You Substitute Almond Bark For White Chocolate?

Yes, you can substitute almond bark for white chocolate in several recipes. You will often come across recipes where it is mentioned that you can.

One of the main reasons, apart from availability, is that almond bark is much easier to work with, gives you a smooth coating, and can easily be melted and dipped in your choice of fruit and nuts, and then set to dry.

The substitution ratio is 1:1, which means that 1 cup of white chocolate is the same as 1 cup of almond bark.

While many home cooks prefer using almond bark due to its convenience and ease of use, most professional bakers prefer white chocolate for its velvety appearance and delicious taste.

Therefore, if you are new to baking or are simply looking for an easy way to make your desserts, we recommend you use almond bark. It is made to melt at different temperatures and looks great when used as a coating.

With that being said, there’s no denying that there is a huge difference between confectionery coating and white chocolate.

If you are after good taste and great texture and can handle its tricky melting process, we recommend opting for white chocolate since it is much richer than its artificial counterpart.

Related Questions

Now that you know what almond bark and white chocolate are, and how they are different from one another, here are a few additional questions we thought you might have:

Can you eat almond bark on its own?

Commonly available in vanilla and chocolate flavors, almond bark is usually used for melting and adding to different dessert recipes.

Although you can eat it as is, since it contains artificial ingredients, it is not as rich and sweet as white chocolate.

How do you melt white chocolate?

Due to its lower melting point, white chocolate is trickier to melt than milk chocolate or dark chocolate. It overheats very quickly and can easily burn if not handled properly.

You can melt white chocolate using the double-boiler method, but if you are in a hurry, you can also use a microwave.

What can you substitute for almond bark?

If a recipe calls for almond bark and you do not have it in your pantry, you can substitute it with equal parts of white chocolate, as mentioned above.

White chocolate candy chips, also known as white chocolate candy melts, can also be used as a great alternative to almond bark.

They have a similar taste, texture, and composition, and can easily be melted and hardened. The substitution ratio is the same: 1:1.

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