Best 3 Espresso Hazelnut Bitter Chocolate Bark Recipes
Indulge in a symphony of flavors with our Espresso Hazelnut Bitter Chocolate Bark, a delectable treat that tantalizes the taste buds. This bark combines the rich, bold notes of espresso with the nutty sweetness of hazelnuts and the decadent bitterness of dark chocolate. The result is a harmonious blend of flavors that will satisfy your sweet cravings and leave you wanting more.
Our collection of recipes offers a variety of options to cater to different tastes and preferences. For those who prefer a classic bark, we have a simple and straightforward recipe that combines melted chocolate, espresso powder, and chopped hazelnuts. For a more sophisticated flavor profile, try our recipe that incorporates a homemade espresso ganache, creating a smooth and velvety filling. And for those who enjoy a touch of spice, our recipe with a hint of cayenne pepper adds a subtle warmth that elevates the overall experience.
No matter which recipe you choose, our Espresso Hazelnut Bitter Chocolate Bark is sure to impress. It's a perfect dessert for any occasion, whether you're hosting a party, celebrating a special event, or simply looking for a sweet treat to enjoy on a cozy evening. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave your taste buds dancing with delight.
CHOCOLATE-ORANGE HAZELNUT BARK
The slight bitterness of orange zest and a sprinkling of salt round out the richness of the chocolate and hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Line a small (9-by-13-inch) baking sheet with aluminum foil; refrigerate. With a vegetable peeler, remove zest from half the orange. With a sharp knife, cut zest into very thin strips, each about an inch long.
- Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted and completely smooth. Mix in half the zest and hazelnuts. Immediately, pour onto prepared baking sheet; with a flexible rubber spatula, spread into an 8-by-10 inch rectangle about 1/4-inch thick. (To help spread chocolate, tip baking sheet up and down.) Sprinkle with remaining zest, nuts, and coarse salt.
- Refrigerate until firm, about 30 minutes. To serve, break into pieces. To store, transfer to an airtight container, and refrigerate, up to 3 days.
ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES
Categories Cookies Coffee Food Processor Chocolate Dessert Bake Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
- Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
- Cut each shortbread round into 24 wedges. Cool completely.
- Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
ESPRESSO-HAZELNUT BITTER CHOCOLATE BARK
Steps:
- 1. Preheat the oven to 400° and line a large baking sheet with parchment paper. Set aside. 2. Spread out the hazelnuts on a baking sheet and roast until well browned and fragrant, about 10 minutes. (The skins should look nearly burned.) Put the hazelnuts in a clean kitchen towel and rub briskly to remove the skins. Coarsely chop the nuts. Lightly crush the espresso beans with a rolling pin. 3. In a double boiler set over low heat, slowly melt 6 ounces of the chocolate, stirring occasionally, until the mixture is smooth. When the chocolate is completely melted, remove it from the heat and stir in the remaining 2 ounces chocolate until it melts. 4. Pour the chocolate onto the prepared baking sheet, spreading it to a ¼-inch thickness with a spatula. Sprinkle the hazelnuts evenly over the surface. Repeat with the crushed espresso beans and the sea salt, if desired. Refrigerate, uncovered, until completely hardened before breaking the bark into rough pieces to serve.
Tips:
- Use high-quality chocolate for the best flavor. Look for chocolate with a cocoa content of at least 70%.
- Temper the chocolate before using it. This will help it to set properly and give it a smooth, shiny finish.
- Use a variety of toppings to create a unique and delicious bark. Some popular options include nuts, dried fruit, and spices.
- Be patient when making chocolate bark. It takes time for the chocolate to set properly, so don't rush the process.
Conclusion:
Chocolate bark is a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a delicious and unique bark that everyone will love. So next time you're looking for a sweet treat, give chocolate bark a try!
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