Expresso Bark
Ingredients:
- semisweet chocolate, chopped - 6 ounces
- instant espresso - 1 tsp
- chocolate wafers - 12
- white chocolate, chopped - 8 ounces
- chocolate covered espresso beans, halved - 1/2 cup
Instructions:
In the top of a double boiler, slowly melt semisweet chocolate and instant espresso, stir occasionally until glossy and smooth. Spread melted chocolate evenly into a 11 x 7 inch pan lined with parchment paper (have paper overhang edges of pan for easy removal); top with a single layer of chocolate wafers (if necessary, cut to fit). Place in the refrigerator until set, about 25 minutes. Remove pan from refrigerator, leave at room temperature while melting white chocolate.
Place white chocolate in the top of a double boiler. Slowly melt the chocolate, stir occasionally until glossy and smooth. Pour white chocolate evenly over semisweet chocolate layer. Sprinkle chocolate covered espresso beans over white chocolate. Place in the refrigerator until completely set, about 1 hour.
Using the parchment paper, carefully lift bark from pan, place bark on a cutting board; trim away rough edges, with a sharp knife cut into squares. Store in an airtight container at room temperature.
