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Double Chocolate Mocha Macadamia Bark

Double Chocolate Macadamia Bark

I am
still here. Another year and the world did not end. It is great to be here and
it is good that the Mayans discovered cocoa otherwise I would not be able to
make this rich, satisfying Double Chocolate Mocha Macadmia Bark. It is the last
thing I made this week before I pack everything up and deliver sweet treats to
my neighbors.

It is the
end of the week and like everyone else my list of things to do seems to be
growing as Christmas Day draws closer. And even though I don’t celebrate
Christmas it is my father’s birthday. It has been a few years since I’ve been
with him to celebrate, so get ready Dad, here we come! I’ve packed my birthday
cake recipe and I am ready to party. Well, at least to have a good time.
Therefore
I am making this short because I have a lot to do. This is a quick decadent
gift. You could substitute other nuts but macadamias make this special. I
suspect cashews would, too. There is a huge variety of recipes for bark out
there but this one combines three of my favorites. Coffee, dark chocolate and
nuts.  You can’t go wrong!
Double
Chocolate Mocha Macadamia Bark
10 oz
white chocolate chips
8 oz
dark, bittersweet chocolate chips
1 and
3/4c salted macadamia nuts roughly chopped
2t
freshly ground coffee (not instant)
Butter a
15 x 10 inch jelly roll pan. Line with waxed or parchment paper.
Melt the
white chocolate in a bowl in the microwave. White chocolate burns easily so I
cook it at power level 7 for 30 seconds and stir it with a wooden spoon. Then
try another 30 seconds. Stir. Repeat if necessary.
In
another bowl do the same with the dark chocolate. Dark chocolate does not burn
as easily but you must still be careful.
Stir 3/4c
of the nuts into the white chocolate. Pour the white chocolate in three stripes
down the width of the pan. Mix 1/2c of the nuts and the coffee into the dark
chocolate. Pour this chocolate between the white chocolate stripes.
Now for
the artist in you. Take the tip of a sharp knife and draw the tip back and
forth through the stripes of chocolate. You should be seeing a marble pattern.
Tilt the pan to swirl the chocolates together. Now sprinkle the remaining nuts
on top.
Refrigerate
uncovered until firm-at least one hour. Gently peel the candy from the paper,
break into large irregular pieces. Store in the refrigerator or give to you
favorite people. They will love you for it!
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®Gold Medal Flour®Safest Choice™ Pasteurized Eggs and KitchenAid®

Abbe

Wednesday 26th of December 2012

It is addicting isn't it? Thanks for commenting!

Christine @ Cooking Crusade

Tuesday 25th of December 2012

Lovely idea and it looks sooo pretty with the marbling! I made something similar this year but with different nuts and chocolate, yum!!

Abbe

Monday 24th of December 2012

Thanks Natalie. The coffee really makes the flavor of the chocolate pop!

Natalie

Monday 24th of December 2012

I like the addition of coffee in this chocolate bark! Looks absolutely delicious!

Abbe

Sunday 23rd of December 2012

Thank you and thank you! Coffee Liqueur on the side I think would make a very elegant dessert! Or one of your elegant after dinner drinks!