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The Whole Foods Kosher kitchen

Espresso Chocolate Bark Recipe

Posted on 28th of May, 2011 by Lévana

Chocolate-Bark-LevanaCooks

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!

Ingredients:

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.

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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