This twist on classic candy bark will hit the sweet spot.
The sweet milkiness of thewhite chocolateis perfectly offset by a rich, dark mocha swirl.
The crunch of roughly chopped chocolate-coveredespressobeans is what truly makes this bark special.
Credit:Victor Protasio; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley
Ingredients
1 1/2cupswhite chocolate chips(about 10 oz.)
1/2cup60%-70% cacao dark chocolate chips(about 2 oz.)
Fill a medium saucepan with water to a depth of 1 to 2 inches.
Bring to a simmer over medium.
Place white chocolate in bowl; cook, stirring often, until melted, 4 to 5 minutes.
Remove bowl from heat.
(Alternatively, microwave chocolate in a microwavable bowl on HIGH for 1 minute.
Repeat process with dark chocolate in a separate bowl.
Stir instant espresso granules into melted dark chocolate.
Drizzle dark chocolate mixture evenly over white chocolate.
Using a butter knife or tip of the offset spatula, swirl dark chocolate into white chocolate.
Sprinkle with chocolate-covered espresso beans, and, if desired, garnish with flaky salt.
Chill bark, uncovered, in refrigerator until set, about 1 hour.
Store bark in an airtight container in refrigerator up to 1 week.
