Coffee & Roasted Almond Chocolate Bark



Coffee & Roasted Almond Chocolate Bark


I know I said I have had too much sugar and I didn’t really want to blog another sweet recipe but I have been making and gifting so much chocolate bark that it would be unfair not to blog the recipe. Every time I handed over this chocolate bark, people asked me how I made it. It’s so simple that it almost feels silly to blog it but for all of you who asked me how I made it, here’s how simple it is….


Coffee & Roasted Almond Chocolate Bark



Even after a sugar overdose there is always some space for a small piece of Chocolate right?

I tried at least a dozen different flavors out of which 3-4 made it into our gift bags. But this particular Coffee & Roasted Almond Chocolate Bark won hands down. The nutty crunch of roasted almonds against the bitter coffee chocolate was the match made in heaven!


Coffee & Roasted Almond Chocolate Bark


It’s still not late to make a batch of this chocolate bark and share it with your loved ones. It’s sure to bring a smile on their face. If not, make some for yourself and sit back and enjoy your creation while you bring in the New Year.

Wishing  A Very Happy New Year to all my readers!


Coffee & Roasted Almond Chocolate Bark



I used Morde Dark Chocolate which is locally available.

Use any nuts of your choice or use a combination of 2 or more nuts. Roasting brings out the aroma and nuttiness of the nuts so make sure to roast them.

Increase the nuts to 3/4 cup if you like.

Skip coffee if you want and add a pinch of sea salt to your chocolate.


Coffee & Roasted Almond Chocolate Bark



  • 300 grams of dark chocolate
  • 1/2 cup roasted almonds, roughly chopped
  • 1/2 to 1 tbsp instant coffee powder.


Line a chopping board with silver foil and keep it aside.

Finely chop the chocolate and melt it in a double boiler. I used a bowl placed on a pot of boiling water to do this. When the chocolate fully melted, add the instant coffee powder and stir well. Add about 1/4 cup of the nuts and mix it.

Pour the chocolate and nut mixture on to the silver foil lined board. Spread it into a layer of about 1/2 cm thickness. Let it harden. I keep it in the refrigerator to harden them faster. It can take 6-8 hours to harden at room temperature.

Once hard, break it into small pieces and store them in an airtight container.


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