ESPRESSO-HAZELNUT BITTER CHOCOLATE BARK
Steps:
- 1. Preheat the oven to 400° and line a large baking sheet with parchment paper. Set aside. 2. Spread out the hazelnuts on a baking sheet and roast until well browned and fragrant, about 10 minutes. (The skins should look nearly burned.) Put the hazelnuts in a clean kitchen towel and rub briskly to remove the skins. Coarsely chop the nuts. Lightly crush the espresso beans with a rolling pin. 3. In a double boiler set over low heat, slowly melt 6 ounces of the chocolate, stirring occasionally, until the mixture is smooth. When the chocolate is completely melted, remove it from the heat and stir in the remaining 2 ounces chocolate until it melts. 4. Pour the chocolate onto the prepared baking sheet, spreading it to a ¼-inch thickness with a spatula. Sprinkle the hazelnuts evenly over the surface. Repeat with the crushed espresso beans and the sea salt, if desired. Refrigerate, uncovered, until completely hardened before breaking the bark into rough pieces to serve.
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