Double Chocolate Coffee Bark
Anyone else feel like everything just blurs together when working from home? It’s like groundhog day every day lately and by the time Wednesday or Thursday rolls around I’m in the need of a midweek pick me up. Lately I’ve been reaching for this double chocolate coffee bark to perk me up. We’re talking TWO layers of chocolate, topped with chocolate covered coffee beans. Yeeeah, I know. Amazing, right? The recipe is simple to make and you can store the bark in an airtight container on the counter or at your desk to sneak a piece whenever you need a little extra push during the day.
If you can melt chocolate, you can make this double chocolate coffee bark. It’s that simple.
Here’s what you’ll need to make your own:
- 6 Ounces Semisweet Chocolate, Chopped
- 1 Tsp. Instant Espresso
- 8 Ounces White Chocolate, Chopped
- 1/2 Cup Chocolate Covered Espresso Beans, Chopped
Line a baking sheet with parchment paper. (I used one with a lip to prevent any spills).
Add the semisweet chocolate and the espresso powder in a bowl and allow to melt, using the double boiler method. Slowly melt the chocolate and stir occasionally until it’s reached a smooth and glossy consistency.
Pour the melted chocolate onto the parchment lined baking sheet and use a spoon or a spatula to smooth it out into an even layer.
Place the baking sheet into the fridge to set. (About 10-15 minutes).
Once chilled, remove the baking sheet and allow to set on the counter while you repeat the same steps to melt the white chocolate.
Once the while chocolate has reached the smooth and glossy consistency, remove from the heat and slowly pour it over the set semisweet chocolate layer.
Use a spoon or spatula to smooth evenly.
While the white chocolate is still melted, sprinkle the chopped chocolate covered espresso beans over the top. Gently press into the chocolate with your hands or the back of a spoon.
Place the baking sheet into the fridge to allow the bark to set completely. (About 1 hour).
Once the bark has chilled, remove from the fridge and carefully lift the parchment paper out of the baking sheet and place onto a cutting board.
Use a sharp knife to cut the bark into individual pieces. If you want really pretty edges, you can use the knife to cut off the excess on the ends for a smooth edge.
This double chocolate coffee bark would also be super cute as a gift for friends or neighbors, packaged up in cute little cellophane bags tied with ribbon, although it never last long enough to get that far in my house 😉