Foodgift: Mocca Hazelnut Bark

Creamy, snappy two layer bark with dark coffee chocolate and white chocolate. Topped with hazelnut chunks and mocca beans.

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And we’re up for recipe #3 today! Time flies. Monday I shared a chocolate bark for dark, bitter chocolate lovers. However, we all know some chocoholics who like their chocolate somewhat milder and sweeter. And so I’m sharing a mocca bark today. A combination of dark and white chocolate topped with mocca beans and delicious crunchy hazelnuts. My taste testers loved this version the most. And I’m sure you will love it too. It’s creamy, sweet, full of flavor and so delicious.

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To make the bark, you’ll be using good quality dark and white chocolate. Just like the dark cranberry barks, I used 85% dark chocolate for version, but substitute with less strong chocolate if you like. Whatever you choose, both chocolates need to be tempered to get a snappy bark. I wrote about tempering chocolate in Monday’s post. So be sure to read it before you start. Once you’ve got your chocolate, all you need to do is to mix the dark with some espresso powder, pour it into baking tray, let it set, pour white chocolate layer and scatter the mocca beans and hazelnut on top. It’s really easy as pie. After cooling, you should have a snappy, sweet bark with a light coffee fragrance. No one can resist this. Trust me.

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Happy Holidays!

Edible Gift Round-up so far:

Mocca Hazelnut Bark
Creamy, snappy two layer bark with dark coffee chocolate and white chocolate. Topped with hazelnut chunks and mocca beans.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 300 g dark chocolate (85%), chopped
  2. 300 g white chocolate, chopped
  3. 2-3 tsp espresso powder (to taste)
  4. 100 g mocca beans
  5. 100 g hazelnuts, roughly chopped
Instructions
  1. Line a shallow baking tray with a piece of baking paper. Set aside.
  2. Melt 225 g of the dark chocolate au bain marie and mix in espresso powder. Remove from heat and add remaining chocolate one by one to the melted chocolate. Add the next piece of chocolate when the precious has melted completely. (Temper the chocolate, see post above.)
  3. Pour the melted chocolate in the baking tray and let it set.
  4. In the mean time, melt 225 g of the white chocolate au bain marie. Remove from heat and add remaining chocolate one by one to the melted chocolate. Add the next piece of chocolate when the precious has melted completely.
  5. Pour the white chocolate on top of the dark chocolate.
  6. Scatter the mocca beans and hazelnuts on top, pressing it lightly into the chocolate mixture.
  7. Let the chocolate cool completely before cutting/breaking into chunks and wrapping.
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