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Chocolate Swirl Espresso Bark

Chocolate Swirl Espresso Bark


All you need to make the most decadent after dinner treat ever are just three simple ingredients.


Tip: Look for chocolate-covered espresso beans in bulk food stores.


340 grams dark chocolate, chopped
225 grams white chocolate, chopped
3/4 cups chocolate covered espresso beans


  1. In heatproof bowl, set over saucepan of hot (not boiling) water, melt dark chocolate.
  2. Meanwhile in separate heatproof bowl, melt white chocolate.
  3. Scrape dark chocolate onto a 13 by 9 inch (3.5 L) cake pan that is lined with parchment paper. Make sure the top is smooth. Sprinkle half of the espresso beans over surface and then spoon white chocolate over top.
  4. Use that spoon to swirl dark chocolate and white chocolate together.
  5. Sprinkle the remaining espresso beans onto chocolate.
  6. Refrigerate until firm (about 45 minutes).
  7. Cut into shards to serve.

Make-ahead: Refrigerate in airtight container for up to five days.


More of Anabelle Waugh's recipes:
Chocolate Bar Brownies
No-Bake Chocolate Marble Cheesecake Pie
Lightened-Up Blue Cheese Dip


Video: Chocolate Swirl Espresso Bark

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