The Whole Foods Kosher kitchen

Chocolate Espresso Bark Recipe

Posted on 28th of May, 2011 by Lévana

breaking-up-the-bark1

Now that you know how ridiculously simple it is to make chocolate bark, go ahead and play with all variations: Nuts, seeds, dried fruit: It’s the best! so sorry no chocolate chips here, you must use the chocolate block. You will break it in a snap with a hammer and a knife.

Ingredients:

1 pound semisweet chocolate, best quality, coarsely chopped

¼ cup sugar

1 cup espresso beans, decaf OK. Leave them whole or break them up coarse.

Instructions:
Melt the chocolate and sugar on a very low flame (microwave 2-3 minutes OK too, just make sure you mix after 2 minutes and check on the chocolate). Fold in the beans. Spread the mixture on a cookie sheet lined with wax paper, a scant ½ inch thick. Let the bark harden, at room temperature or in the refrigerator. Break it up in chunks by hand.

Filed under: Chocolate Bark Recipes, Chocolate Recipes, Dessert Recipes, Espresso Beans, Gluten Free Recipes, Kosher Recipes, Pareve Recipes, Recipes

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