Did you know how easy it is to make chocolate espresso bark?! I certainly didn’t, however, now it will be one of my go-to recipes for gift giving.
This post was sponsored by Fruits From Chile, however all views and opinions are my own.
This version of chocolate bark has a touch of instant espresso powder, and is garnished with dried fruit and a sprinkle of Rogers Porridge Oats & Ancient Grains. Chocolate bark can be made ahead of time and kept in the fridge or freezer long before the holidays arrive. For gift giving, I like to package it in cute jars tied with ribbon, or small clear cellophane bags. It’s a great way to stay ahead of the holiday game!
More Chocolate Recipes
CHECK FOR STEP BY STEP PHOTOS ABOVE — Many of my recipes feature in-depth step-by-step images, plus useful tips to help you make the recipe perfectly the first time. If you make this recipe, please let me know how you made out in the comments below! I’d also grateful if you’d consider leaving a star rating while you’re here.
- 3-½ (560g) cups dark chocolate, finely chopped
- 1 teaspoon instant espresso powder
- 1 cup (160g) mixed dried fruit (cranberries, blueberries, mango, or any other you prefer)
- ¼ cup (25g) Rogers Porridge Oats & Ancient Grains
- ¼ to ½ teaspoon coarse sea salt
- Line a baking sheet with parchment paper.
- Place the chopped chocolate in a large microwave-safe vessel, or in a medium-sized pot. Gently heat the chocolate in 30 second bursts in the microwave, or over medium-low heat on the stove top. Once the chocolate is melted smooth, remove from the heat. Stir in the espresso powder until well combined.
- Pour the melted chocolate onto the prepared baking sheet. Smooth the top of the chocolate evenly with an offset spatula. Rap the pan on the counter a few times to break up any air bubbles.
- Allow the chocolate to sit at room temperature for five minutes then sprinkle it all over with the dried fruit and Roger Porridge Oats & Ancient Grains. Wait five minutes more then sprinkle the chocolate bark with a few pinches of coarse sea salt.
- Place the baking sheet in the refrigerator for a minimum of one hour or until the chocolate is hard. Break or cut the bark into pieces and serve.
Store chocolate bark in the fridge or freezer until ready to serve. If storing in the freezer, remove at least 30 minutes before serving.
This bark is perfect to place in Mason jars and/or cellophane bags for holiday gift giving.
Amount Per Serving: Calories: 112Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 65mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 1g
DISCLAIMER - NUTRITIONAL DATA IS PROVIDED BY A CALCULATOR AND IS A ROUGH ESTIMATION OF THE NUTRITIONAL INFORMATION IN THIS RECIPE.