Espresso, White Chocolate and Macadamia Nut Bark Recipe
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Ingredients: |
Ingredients: 10 oz. white chocolate, finely chopped
8 oz. bittersweet or semisweet chocolate finely chopped
1 3/4 cups unsalted macadamia nuts, toasted and halved or chopped toasted almonds
2 tsp. freshly ground (fine grind) coffee
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Directions: |
Directions:Grease a 15 x 10 inch jelly roll pan, line with waxed paper. Place white chololate in the top pan of a double boiler or in a large heatproof bowl. Set over (but not touching) barely simmering water. Place the bittersweet chocoloate in the top pan of another double boiler or in a heatproof bowl set over (but not touching) simmering water. Stir both frequently until chocolates have melted and are smooth.
Stir 3/4 cup of the nuts into melted white chocolate. Pour white chocolate onto prepared jelly-roll pan to form three stripes the full length of the pan, one down each side and one down the center. Mix 1/2 cup of the nuts and the ground coffee into bittersweet chocolate. Pour this chocolate onto prepared pan, forming two stripes the length of the pan between the three white stripes. Draw the tip of a small knife back and forth across light and dark chocolates to form a marble pattern. Tilt pan several times and swirl chocolates together. Sprinkle the remaining 1/2 cup nuts over the top. Refrigerate, uncovered, at least 1 hr. Gently peel candy from waxed paper. Holding candy with the waxed paper (to prevent fingerprints on the chocolate), break into large, irregular pieces. Store between pieces of waxed paper in airtight container in refrigerator for up to two weeks. |
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