Dark Chocolate Espresso Bark
One for the coffee AND the chocolate lovers! Dark Chocolate Espresso Bark blends 61% cacao with a touch of espresso, fruit and nuts for a sweet treat perfect for your next party or a bite to share on Valentine's Day.
Servings 16
Equipment
- double boiler
Ingredients
- 1 package extra dark chocolate chips 61%
- 2 Tbsp unsalted butter melted
- 1 tsp espresso powder can use more or less (or none at all!)
- ⅓ cup chopped dried cherries
- ⅓ cup chopped hazelnuts lightly toasted*
- ⅓ cup pistachios shelled
- flakey sea salt like Maldon
Instructions
- Line a jelly roll sized (10"x15" approx) baking sheet with parchment paper and set aside.
- In a saucepan over simmering water, melt chocolate chips in a heatproof glass bowl. If you have a double boiler you can do this as well. [see below for microwave instructions] This will take about 2 minutes so stir the chocolate often but not too vigorously.
- In a small bowl, combine the melted butter and espresso powder until the powder is dissolved. Turn off the heat.
- Add the butter/espresso mixture to chocolate. Stir gently to combine.
- Pour the chocolate out onto the prepared baking sheet. Use an icing spatula to make a long rectangle down the center of the parchment paper.
- Starting with the cherries and ending with the pistachios, sprinkle the toppings all over the chocolate. Gently press the fruit and nuts into the chocolate and sprinkle with sea salt.
- Place in a freezer for 15 minutes (or a cold garage or porch).
- Using a sharp long knife, cut the bark lengthwise down the middle into 2 long rectangles. Then cut each half into 8 triangles, alternating directions.
Notes
- Microwave Directions:
- Place chocolate chips in a heatproof glass bowl. Heat in 30 second increments stirring in between each time until melted.
- Proceed with recipe.
- Optional toppings/mixins:
- more chocolate chips
- dried apricots, blueberries or strawberries
- flakey unsweetened coconut
- add a sprinkle of cinnamon to the butter/coffee mix
- Store and freeze:
- Store in the fridge to keep crisp for up to a week.
- Add the bark pieces to freezer-safe bags laying them on their side flat in the freezer.
- Freeze for up to 2 months.
