Chocolate and coffee? Obviously. But throw in some charcuterie-inspired flavors, and suddenly, you’ve got a snack that screams sophisticated while secretly being ridiculously simple. This Espresso Chocolate Bark blends deep, rich cocoa with bold espresso, plus a few savory surprises. Salty nuts, dried fruits, and maybe even a hint of spice balance the sweetness like a pro. It’s the kind of thing you put on a fancy board and pretend you spent hours on. Spoiler: you didn’t. Impress your guests, or just yourself, because you deserve better than plain old chocolate.
Espresso Chocolate Bark with Charcuterie Accents
A decadent espresso-infused chocolate bark with savory and sweet charcuterie-inspired toppings. Perfect for snacking, gifting, or pretending you’re a chocolatier.
Ingredients
- 12 oz dark chocolate at least 70% cocoa
- 1 tbsp espresso powder
- ¼ cup roasted almonds chopped
- ¼ cup dried figs sliced
- 1 tbsp sea salt flakes
- 1 tbsp crushed pink peppercorns optional, but makes you look fancy
Instructions
- Line a baking sheet with parchment paper.
- Melt dark chocolate in a microwave-safe bowl or over a double boiler, stirring until smooth.
- Stir in espresso powder until fully combined.
- Pour melted chocolate onto the parchment-lined sheet, spreading evenly.
- Sprinkle almonds, figs, sea salt, and pink peppercorns over the top.
- Let the bark set at room temperature or chill in the fridge for 30 minutes.
- Once firm, break into pieces and serve.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals:
- Iron: 10%
- Magnesium: 8%
- Calcium: 4%
- Potassium: 5%
- Vitamin A: 2%
Additional Notes/Tips to Enhance the Flavor
- Swap almonds for pistachios for a brighter flavor.
- Add a drizzle of white chocolate for contrast.
- Use smoked sea salt for a deeper, more complex taste.
- Store in an airtight container to keep it from turning into a sticky mess.
- Pair with a strong espresso or a bold red wine—because why not?
