Dark Chocolate Espresso Bean Bark
serves 6
- 10 ounces plus 2 ounces dark chocolate (semi-sweet chocolate chips)
- 1/4 teaspoon instant espresso powder
- 3/4 cup (1 4.3-ounce package) dark chocolate-covered espresso beans, roughly chopped
Procedure
Melt 10 ounces of chocolate in a double boiler over simmering water, stirring often, until smooth. Whisk in instant espresso powder. Pour onto a baking sheet with a rim lined with parchment paper to form a 7-inch by 10-inch rectangle of chocolate.
Place the bowl back on the double boiler, and add the remaining 2 ounces chocolate.
Press the chopped espresso beans gently into the rectangle of chocolate on the parchment. Pour the remaining 2 ounces melted chocolate over the top, spreading evenly with silicone spatula. Allow to sit in the fridge to harden for 2 hours. Break into shards with hands.