The Secret Ingredient (Coffee): Espresso Bean Dark Chocolate Bark Recipe
10 ounces plus 2 ounces dark chocolate
1/4 teaspoon instant espresso powder
3/4 cup dark chocolate-covered espresso beans, roughly chopped
Melt 10 ounces of chocolate in double boiler over simmering water, stirring often, until smooth. Whisk in instant espresso powder. Pour onto rimmed baking sheet lined with parchment paper to form rough 7-inch by 10-inch rectangle. Place the bowl back on the double boiler, and add remaining 2 ounces chocolate. Press chopped espresso beans gently into rectangle of chocolate on parchment. Pour remaining 2 ounces melted chocolate over top, spreading evenly with silicone spatula. Allow to sit in fridge to harden for 2 hours. Break into shards with hands.