Truth be told, this chocolate espresso bark (delicious as it is) was the result of a less than happy morning…
I love espresso – this time of year especially! Lattes, macchiatos, cappuccinos, whatever; I love it all! And so, I finally rationalized a canister of Illy for myself as a treat. As a rule, I only make black coffee at home. However, I decided that I deserved it… It is Christmastime after all! And so, I made my purchase and went home to dust off the ol’ espresso machine.
I had myself all fired up to enjoy an early morning latte when I discovered that my espresso machine was no longer in working order. As a result, I now had a whole canister of Illy Espresso with no way to make a proper shot of espresso.
Hence, Chocolate Espresso Bark (three ways) was born!
I decided that it would be a nice addition to the collection of Christmas treats that I was already planning on making this year.
Making this Chocolate Espresso Bark is quite easy. See this site for some excellent tips on making the perfect chocolate bark.
You can really add whatever you’d like to spice things up. I decided to literally spice things up and immediately grabbed my cayenne powder as a for sure add in. However, we happen to love all things spicy in our house.
Disclaimer: Spicy chocolate espresso bark might not be for everyone. Feel free to omit the cayenne if you so choose. All extra add-ins are only suggestions.
You do you!
Chocolate Espresso Bark
- 16oz Ghirardelli Baking Chocolate (I like dark)
- 1c Illy Espresso
- Cayenne Pepper, sea salt and/or red pepper flakes (optional)
- Toasted almonds, pecan pieces or other nuts of choice
- Heath Bits
First, prepare your ingredients. (I toasted my almond slivers.) Chop your chocolate to prepare it for melting.
Next, melt chocolate in a double boiler or in the microwave at 30 second intervals, stirring frequently. If you are using cayenne pepper, you may want to do that with only some of the chocolate, so break it into a couple batches.
When the chocolate is almost melted, remove it from the heat and continue stirring until it is a smooth consistency.
After the chocolate is fully melted, mix in espresso.
Nuts and heath can be added to the top and/or mixed in. If mixing ingredients in to the chocolate, it will need to be melted in batches.
Pour onto parchment lined baking sheets and sprinkle with desired toppings.
You can really add as much or as little as you’d like to the chocolate. Make your own combinations. Stir in ingredients in whatever quantity you see fit. There is no right or wrong here.
Use you’re imagination. Be creative.
I added 1/4c Illy per 4oz of chocolate because I wanted a very strong chocolate espresso bark. However, if you want just a hint of espresso flavor, you may want to cut that amount in half.
Make the bark your own. For example, I added 1/2t to my cayenne batch (4oz of chocolate) and sprinked sea salt and red pepper flakes on top along with the toasted almonds and heath. It was quite spicy. This version of chocolate espresso bark may not be for everyone but we like quite a bit of heat in our household.
Cool for at least 12 hours before breaking into pieces.