I’m not sure why Christmas has declared itself the chocolate bark holiday. Yet for some reason around this time of year, you can find these decadent chunks of chocolate in nearly every grocery store or at almost any holiday party. While I personally vote for it being around all year long, I’ve officially jumped on the Christmastime chocolate bark bandwagon.
I don’t normally have a huge sweet tooth, so I try to find any excuse I can to add a bit of bitterness or salt to desserts. This recipe for Coffee + Dark Chocolate Bark hit all those notes. I prefer dark chocolate that’s between 70% and 85% cacao, but you can use whatever type you like. (I also made a batch with semi-sweet chocolate chips and that turned out great!)
In my opinion, chocolate and coffee go hand in hand, so I mixed in grounds and whole beans from FreshGround Roasting for extra coffee flavor and a bit of crunch (I recommend this Sumatra). If you don’t like the texture of eating whole coffee beans, feel free to leave that part out or substitute nuts or dried fruit. A pinch of sea salt at the very end balanced this sweet treat perfectly for a savory addict like me.
What are your favorite mix-ins for chocolate bark? I’d love to hear your ideas and recipes!
Coffee + Dark Chocolate Bark
16 oz. dark chocolate
2 tbsp plus 1 tsp finely ground coffee grounds, such as FreshGround Roasting’s Sumatra
¼ cup whole coffee beans
Pinch of sea salt (optional)
1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate over a double boiler, stirring until the chocolate melts completely.
3. When the chocolate has melted, remove from heat and thoroughly stir in 2 tablespoons of coffee grounds.
4. Pour the chocolate onto the parchment paper lined baking sheet. Use a spatula to spread the chocolate out evenly in a thin layer.
5. Press the whole coffee beans into the chocolate. Sprinkle the top with 1 teaspoon of the reserved coffee grounds and a pinch of sea salt (optional).
6. Refrigerate for about 45 minutes, or until chocolate has set. Break apart into pieces and serve.
Quick Tip: To press the coffee beans into the chocolate, sprinkle the beans on the chocolate and then lay another piece of parchment paper on top. Smooth the parchment paper over the chocolate and gently press down with your hands. This way, the coffee beans get thoroughly pressed into the chocolate, you don’t have to mess with a spatula and your hands don’t get dirty.