Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
almond bark vs chocolate in silver bowl

Almond Bark vs Chocolate For Triple Chocolate Mocha Bark

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Total Time: 15 minutes
  • Yield: 8 to 10 Servings 1x
  • Category: Dessert
  • Cuisine: American

Description

I love this chocolate bark recipe made with your choice of nuts and chocolate. Add in some coffee and you have a mocha bark which makes this irresistable!


Ingredients

Units Scale

10 ounces white chocolate chips (I love Ghirardelli)

8 ounces dark chocolate chips

1 3/4 c salted macadamia nuts or your choice

2 t fresh ground coffee or espresso powder


Instructions

Butter a 10 x 15 inch jelly roll sheet. Line with wax or parchment paper.

Melt the white chocolate in a small bowl or glass measuring cup in the mocrowave.

White chocolate burns easily so I use Power level 7 for 30 seconds and stir with a wooden spoon at 15 second intervals until is is smooth and melted.

In another bowl or measuring cup do the same with the dark chocolate, though it doesn’t burn as easily.

Stir 3/4 c of the nuts into the white chocolate.

Pour the white chocolate in three stripes down the width of the baking sheet. This does not have to be even and it can be thicker in some spots and thinner in others.

Mix 1/2 c of the nuts and the coffee into the dark chocolate. Pour the dark chocolate between the white stripes.

Now take a knife with a sharp point and draw the tip over the chocolate stripes to create a marble pattern.

Sprinkle with the rest of the nuts. Place in refrigerator to chill. When it is chilled it is easy to break into irregular pieces.


Notes

Enjoy the chocolate of your choice in this recipe. I prefer Ghirardelli.