Espresso Chocolate Bark Recipe
Posted on 28th of May, 2011 by Lévana
Espresso Chocolate Bark
Now that you know how ridiculously simple it is to make chocolate bark, go ahead and play with all variations of chocolate bark: Substitute nuts, seeds or dried fruit for the espresso beans: It’s the best! So sorry no chocolate chips here, you must use the chocolate block for perfect chocolate bark. You will break it in a snap with a hammer and a knife.
If you like, as I do, your chocolate minimally sweetened and dark dark, you might want to forgo the added 1/4 cup sugar. Bittersweet chocolate bark is fantastic!
1 pound semisweet or bittersweet chocolate, best quality, coarsely chopped
¼ cup sugar
1 cup espresso beans, decaf OK. Leave them whole or break them up coarse.
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.