|Double Chocolate Macadamia Bark|
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
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.
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!
Chocolate Mocha Macadamia Bark
white chocolate chips
dark, bittersweet chocolate chips
3/4c salted macadamia nuts roughly chopped
freshly ground coffee (not instant)
15 x 10 inch jelly roll pan. Line with waxed or parchment paper.
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.
another bowl do the same with the dark chocolate. Dark chocolate does not burn
as easily but you must still be careful.
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.
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
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!