Ingredients
18 ounces of dark chocolate; divided
1/2 cup of chocolate covered espresso beans; roughly chopped
12 ounces of white chocolate
1 tablespoon of finely ground coffee or espresso
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
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Line a cookie sheet (at least a 10 x 14) with aluminum foil. Set aside. Melt or temper 12 oz. of the dark chocolate. If you are using bars of chocolate make sure they are cut into small uniform pieces so they melt evenly. You can melt the chocolate in a double boiler of in the microwave. If you are using the microwave melt it in short intervals (30 seconds at a time), stirring in between to eliminate hot pockets and get the chocolate to melt evenly. Stir in the chopped chocolate covered espresso beans. Spread the chocolate onto the cookie sheet. You want the chocolate to be really thin, about an 1/8 of an inch. Remember you are going to be layering chocolate and you still need to be able to break it up at the end. Once the dark chocolate is spread out on the cookie sheet set it in the refrigerator to let it harden completely (at least one hour, two is better). Once the dark chocolate is hardened, melt or temper the white chocolate in the same fashion as you did for the dark chocolate. Once melted stir in 1 tablespoon of finely ground coffee or espresso. Set aside. Melt the remaining 6 oz. of dark chocolate. Once melted transfer the chocolate to a piping bag. Alternatively you can put it in a zip lock bag, just make sure you get as much air out as possible. If you used a zip lock bag you will need to cut a very small end off of one of the corners to turn it into a make-shift piping bag. Set aside. Spread the white chocolate over the hardened dark chocolate. Then pipe lines of dark chocolate across the white chocolate leaving about a one inch space in between lines. Using a wooden skewer drag lines through the chocolate alternating directions for every line. Once finished put the chocolate bark back into the refrigerator to harden completely. I waited 3-4 hours to make sure it was really set. Once the chocolate is completely hardened break it into serving size pieces. I keep mine in the refrigerator to store.