Espresso Hazelnut Dark Chocolate Bark

No-bake espresso hazelnut dark chocolate bark with caramel drizzle. Easy, vegan, gluten-free, rich coffee chocolate dessert recipe.

Recipe Source Link:https://www.mygingergarlickitchen.com/espresso-hazelnut-dark-chocolate-bark/

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RECIPE INGREDIENTS

» For Espresso Hazelnut Dark Chocolate Bark

• 200 grams dark chocolate (vegan or regular, chopped)
• 1 teaspoon instant coffee (mild) or up to 2 teaspoons (strong)
• 1.5 cups whole roasted hazelnuts (or roughly chopped)
• 1 teaspoon coconut oil (optional)
• 1 pinch kosher salt
• 1 to 2 tablespoons caramel sauce

RECIPE INSTRUCTIONS

» How to Make Espresso Hazelnut Dark Chocolate Bark

1. Break the dark chocolate into pieces and add them to a microwave safe bowl. Then add the coconut oil and microwave in 20 to 30 second intervals, stirring each time, until smooth. Alternatively, you can also use a double boiler to melt the chocolate.
2. Then mix in 1 teaspoon instant coffee. Stir well until it fully dissolves. Taste and adjust the coffee intensity if needed.
3. After that, stir in the roasted hazelnuts and mix until well combined.
4. Line a flat tray or plate with parchment paper.
5. Pour the mixture onto the lined tray and spread evenly.
6. Drizzle the caramel sauce over the chocolate bark in thin lines or zigzags, and use a toothpick to blend it into the chocolate.
7. Sprinkle with kosher salt.Refrigerate for 30 to 40 minutes or freeze for 10 to 15 minutes until fully set.
8. Dust the bark with unsweetened cocoa glitter, optionally.
9. Break into rustic bark pieces or slice into desired sizes.
10. Enjoy with a cup of hot coffee or milk, or store in the fridge in an airtight container.

RECIPE NOTES

1. For the best-tasting bark, use good-quality dark chocolate with at least 70 percent cocoa to achieve a rich flavor, as it adds to a smooth texture and noticeable dark chocolate health benefits.
2. Sprinkling a small pinch of kosher salt balances sweetness and elevates the overall flavor.