ESPRESSO, WHITE CHOCOLATE, AND MACADAMIA NUT BARK

ESPRESSO, WHITE CHOCOLATE, AND MACADAMIA NUT BARK image

Yield 1 1/2 lbs

Number Of Ingredients 5

12 oz European White Chocolate, finely chopped or good quality chips
12 oz bittersweet or semisweet chocolate, finely chopped or chips
2 c -9 0z- unsalted macadamia nuts, toasted and halved
2 t freshly ground(super fine-grind) coffee (not instant)
8

Steps:

Prepare a jelly roll pan with waxed paper. Microwave bittersweet chocolate in a bowl. Start with 1 min and then 30 second increments until a smooth consistency is achieved. Do not over cook!! Remove and stir in coffee. then add 3/4 c nuts. Pour chocolate in two strips down the length of the pan. In the meantime, microwave the white chocolate. When it reaches the right consistency, stir in 3/4 c up the nuts. Pour in three strips down the length of the pan, between the bittersweet chocolate. With a spatula, create a marble pattern by swirling the two chocolates together. Sprinkle with the remaining nuts. Refrigerate uncovered until firm, at least 1 hour. Using a small piece of wax paper, break in to bite-sized pieces. store in ziploc in the refrigerator.