If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: When my mom came down for Thanksgiving she brought a little treat to share with us. It was an espresso bark. I loved how pretty it was. The dark chocolate was marbled with the white chocolate and the white chocolate had ground espresso in it. Besides being pretty it also tasted really good. It was like eating one of those overpriced mochas that you get at Fourbucks.
I love chocolate barks. My first time eating one was when I worked at Williams-Sonoma many many years ago. It was their peppermint bark. I couldn't help thinking when I tasted it that I could probably make it myself. It's just melted chocolate after all, right? I went home, gave it a whirl, and voila, peppermint bark. So it should come as no surprise that when I tasted the espresso bark that my mom had brought down I was thinking the same thing. The espresso bark was easy enough to replicate but I thought I might be able to spruce it up a little by introducing some chocolate covered espresso beans.
Makes about 2 lbs.
- 18 ounces of dark chocolate; divided
- 1/2 cup of chocolate covered espresso beans; roughly chopped
- 12 ounces of white chocolate
- 1 tablespoon of finely ground coffee or espresso
- Line a cookie sheet (at least a 10 x 14) with aluminum foil. Set aside.
- Melt or temper 12 oz. of the dark chocolate. If you are using bars of chocolate make sure they are cut into small uniform pieces so they melt evenly. You can melt the chocolate in a double boiler of in the microwave. If you are using the microwave melt it in short intervals (30 seconds at a time), stirring in between to eliminate hot pockets and get the chocolate to melt evenly. Stir in the chopped chocolate covered espresso beans. Spread the chocolate onto the cookie sheet. You want the chocolate to be really thin, about an 1/8 of an inch. Remember you are going to be layering chocolate and you still need to be able to break it up at the end. Once the dark chocolate is spread out on the cookie sheet set it in the refrigerator to let it harden completely (at least one hour, two is better).
- Once the dark chocolate is hardened, melt or temper the white chocolate in the same fashion as you did for the dark chocolate. Once melted stir in 1 tablespoon of finely ground coffee or espresso. Set aside.
- Melt the remaining 6 oz. of dark chocolate. Once melted transfer the chocolate to a piping bag. Alternatively you can put it in a zip lock bag, just make sure you get as much air out as possible. If you used a zip lock bag you will need to cut a very small end off of one of the corners to turn it into a make-shift piping bag. Set aside.
- Spread the white chocolate over the hardened dark chocolate. Then pipe lines of dark chocolate across the white chocolate leaving about a one inch space in between lines. Using a wooden skewer drag lines through the chocolate alternating directions for every line. Once finished put the chocolate bark back into the refrigerator to harden completely. I waited 3-4 hours to make sure it was really set.
- Once the chocolate is completely hardened break it into serving size pieces. I keep mine in the refrigerator to store.
The Best Vegan Cookbook Tips
Better "bacon," tofu's texture, and more
The best vegan cookbook tips.
Blend your plums—seriously.
It's time to travel.
Burnt Toast: Episode 11
Off to market.