Mocha Chocolate Bark
A rich and indulgent chocolate slab combining white and dark chocolate with coffee beans, perfect for gifting or as a sophisticated dessert.
- Prep10 min
- Cook10 min
- Total20 min
- DifficultyEasy
- Servings4
This mocha chocolate slab is a quick and impressive treat that blends the creaminess of white chocolate with the intensity of dark chocolate, all enhanced by the subtle crunch of coffee beans. It's a versatile creation that can be broken into pieces for serving or wrapped up as a heartfelt homemade gift.
The process is wonderfully simple: melt the chocolates separately, swirl them together on a lined tray, and let the fridge do the rest. The result is a stunning, marbled slab that looks as good as it tastes, with a perfect balance of sweetness and coffee bitterness.
Ingredients
Converted amounts are rounded.
Method
- Melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Do the same for the dark chocolate in a separate bowl. Alternatively, melt each chocolate in a microwave-safe bowl in 20-second bursts on medium power, stirring between bursts, until smooth.
- Line a baking tray with parchment paper. Pour the melted white chocolate into the center of the tray. Use the back of a spoon to spread it into a thick rectangle, roughly A5 size (about 21 x 15 cm).
- Drizzle the melted dark chocolate over the white chocolate. Use the handle of a teaspoon or a skewer to swirl the dark chocolate into the white chocolate, creating a marbled effect.
- Scatter the coffee beans evenly over the top. Place the tray in the refrigerator to set completely, about 30 minutes to 1 hour.
- Once set, break the slab into pieces to serve. If giving as a gift, wrap the whole slab in cellophane and tie with a ribbon.
💡 Tips
- For easier swirling, let the white chocolate cool slightly before adding the dark chocolate.
- Use high-quality chocolate for the best flavor and texture.
- Store the slab in a cool, dry place to prevent melting.
Inspired by a recipe from Olive Magazine