I’ve been experimenting with chocolate bark recipes for months now, and let me tell you, this coffee hazelnut combination stopped me in my tracks.
There’s something enchanting about how that espresso powder transforms ordinary melted chocolate into this sophisticated, almost adult candy that makes your kitchen smell like a fancy café.
The toasted hazelnuts add this perfect textural contrast that’ll have you questioning why you ever bothered with store-bought treats when something this impressive takes practically no skill whatsoever.
What Is This Espresso Spiked Chocolate Treat
This is a rich, velvety chocolate that meets the bold kick of espresso in a treat that’s ridiculously easy to make yet impressive enough to wow your friends.
This coffee infused chocolate bark is like having your favorite café mocha transformed into a candy bar, complete with toasted hazelnuts that add the perfect crunch.
I found this recipe during one of those late night chocolate cravings, and let me tell you, it’s become my go-to whenever I need something special without spending hours in the kitchen.
Like bulletproof coffee benefits, this treat provides healthy fats from coconut oil while satisfying your sweet tooth.
Using organic coffee beans ensures you’re getting the purest flavor without any synthetic pesticides or chemicals in your dessert.
Grab These Ingredients
The secret to amazing coffee chocolate bark starts with good quality chocolate. You’ll taste the difference, and your taste buds will thank you later.
Ingredients:
- 8 oz (225g) chocolate, dark or milk chocolate
- 1 tbsp (15ml) coconut oil
- 1-2 tsp (5-10ml) instant espresso powder
- 1 cup (140g) hazelnuts, toasted and roughly chopped
- Parchment paper for lining
Now, let’s talk about making smart choices here. I always go for the best chocolate I can reasonably afford…. you know, the kind that makes you do a little happy dance when you taste it straight from the wrapper.
Dark chocolate gives you that rich, sophisticated flavor that pairs beautifully with coffee, while milk chocolate creates something more mellow and crowd-pleasing.
The coconut oil might seem like an odd addition, but it’s actually doing some serious work behind the scenes, helping create that perfect snap when you break off a piece.
And those hazelnuts? Please, PLEASE toast them yourself if you can! The difference between toasted and untoasted is like the difference between a cozy campfire and a sad, wet match.
The combination of coffee and healthy fats in this recipe provides improved brain function and sustained energy throughout the day.
Directions On How To Make This
PrintCoffee Infused Chocolate Bark With Hazelnuts
- Prep Time: 10 minutes
- Cook Time: 5 minutes (plus 1-2 hours chilling)
- Total Time: 2 Hours 15 Minutes
- Yield: 12 Pieces
- Category: Dessert / Candy
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
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- 8 oz (225g) chocolate, dark or milk chocolate
- 1 tbsp (15ml) coconut oil
- 1-2 tsp (5-10ml) instant espresso powder
- 1 cup (140g) hazelnuts, toasted and roughly chopped
- Parchment paper for lining
Instructions
You’re going to melt your 8 oz of chocolate along with 1 tablespoon of coconut oil and 1-2 teaspoons of instant espresso powder all together.
Now, I always go with the stovetop method because I’m a bit of a control freak when it comes to chocolate – you can use medium heat, but keep stirring constantly until everything becomes this gorgeous, smooth mixture.
If you’re team microwave though, totally fine, just do it in 30 second bursts and stir between each one.
The coconut oil is the key here, making everything silky smooth, while that espresso powder is going to give you that perfect coffee kick without overpowering the chocolate.
The Maillard reaction during heating creates those rich, complex flavors we love in both chocolate and coffee.
Fold in Those Beautiful Hazelnuts
This is where things get really fun, and honestly, a little messy if you’re anything like me.
Take your 1 cup of toasted hazelnuts that you’ve roughly chopped – and please tell me you toasted them first because that’s where all the enchantment happens flavor-wise and fold them right into your melted chocolate mixture. The essential oils in freshly ground coffee enhance the nutty flavors perfectly.
I use a rubber spatula for this, gently folding rather than stirring aggressively, because you want every single hazelnut piece coated in that coffee-chocolate goodness. You’ll know you’re done when each nut is wearing its little chocolate jacket perfectly.
Prepare Your Pan
Here’s where that parchment paper becomes your best friend. Line your 8×8 pan with parchment paper, but here’s the trick I learned the hard way – leave some overhang on the sides.
Have faith in me on this one, because when it comes time to remove your bark later, you’ll just lift those paper edges like little handles instead of trying to wrestle it out of the pan with a knife like I did my first time. Much more civilized, much less frustrating.
Pour and Spread
Now comes the satisfying part – pour that entire chocolate-hazelnut mixture right into your prepared pan. Use your spatula to spread it evenly, making sure you get into all the corners.
Don’t stress about making it perfectly smooth though, because bark is supposed to have that rustic, homemade charm. I actually like when mine has a few little peaks and valleys, gives it character.
The Waiting Game
Pop that pan right into the refrigerator and let it chill for about 1-2 hours until it’s completely hardened. I know, I know, the waiting is the hardest part, especially when your kitchen smells like coffee and chocolate heaven.
But resist the urge to check on it every twenty minutes like I always do – it needs that full time to set properly.
Break It Up
Once your bark is completely solid, use those parchment paper handles to lift it right out of the pan. Now comes the fun part – breaking it into pieces.
There’s no wrong way to do this, just snap it with your hands into whatever size pieces make you happy. Some people like neat squares, but I prefer irregular chunks because that’s what real bark looks like, right?
Notes
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- Toast your hazelnuts beforehand for that deep, nutty flavor that really makes this bark sing
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- Store your finished bark in a cool, dry place because nobody wants melted chocolate on their fingers, though honestly, that’s not the worst problem to have
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- If you’re feeling fancy, sprinkle a pinch of sea salt on top before chilling for that sweet-salty contrast that makes everything better
Easy Two-Hour Dessert Candy
When you’re staring at the clock at 6 PM and suddenly remember you promised to bring dessert to tonight’s dinner party, this coffee chocolate bark becomes your absolute lifesaver.
I’ve been there, believe me, frantically googling “quick desserts” while mentally calculating drive time.
This bark literally saves my reputation every single time. The beauty lies in its simplicity – melt, mix, chill, done. While other desserts demand precise measurements and complicated techniques, this forgiving recipe works with whatever chocolate you’ve got lurking in your pantry.
The two-hour timeline includes prep and chilling, so you can actually make it, shower, and still arrive fashionably on time.
I love how the coffee deepens the chocolate flavor while those toasted hazelnuts add that satisfying crunch that makes everyone think you’re some kind of dessert genius.
Customize Your Bark Creation
Anyone who knows me understands I can’t resist tinkering with a perfectly good recipe, and this bark practically begs for creative experimentation.
- Want something tropical? Swap hazelnuts for toasted coconut flakes and add dried pineapple chunks.
- Feeling fancy? Try crushed amaretti cookies with sliced almonds.
- I’ve even thrown in leftover Halloween candy! Chopped peppermint patties work beautifully.
The espresso powder is your flavor dial too. Crank it up to three teaspoons if you’re like me and need that coffee punch, or try chai spice instead for something completely different.
White chocolate creates an entirely new canvas, especially with freeze-dried strawberries and pistachios.
Here’s my secret: taste-test your mix-ins before folding them in. Stale nuts or overly sweet additions can sabotage your masterpiece faster than you’d think.
Just like a classic coffee walnut cake, this treat delivers the perfect balance of bitter coffee and sweet chocolate notes.
For an energy-boosting morning treat, incorporate grass-fed butter into the chocolate mixture for a rich, velvety texture that satisfies for hours.
Perfect After Dinner Pairings
Since we’ve already crafted this rich, coffee kissed treat, I’d be doing you a disservice if I didn’t share how perfectly it complements the end of a great meal. This bark transforms any dinner into something special.
I love breaking out pieces after serving pasta with cream sauce or grilled salmon – the coffee notes cut through richness beautifully.
Like freshly ground espresso, storing the bark in an airtight container away from sunlight helps preserve its rich flavors. Pair it with a bold red wine, and you’ll think you’re at some fancy restaurant. Port wine works wonders too, creating this luxurious dessert course that honestly makes me feel like I know what I’m doing in the kitchen.
For casual nights, serve it alongside vanilla ice cream or fresh berries. The contrast between cold, creamy textures and that satisfying chocolate crunch creates pure dinner party gold. The aromatic compounds in both coffee and chocolate can have therapeutic effects on your mood, making this the perfect way to end your evening.
Glossy Surface Appeal
Although achieving that perfect glossy finish might seem like some kind of chocolate wizardry reserved for fancy confectioners, I’m here to tell you it’s totally doable in your own kitchen.
The secret lies in proper melting technique and that tablespoon of coconut oil I snuck into the recipe. When you melt your chocolate slowly, stirring constantly, you’re preventing those dreaded white streaks that make bark look amateur.
I learned this the hard way after creating what looked like chocolate camouflage instead of sleek bark. The coconut oil acts like your glossy insurance policy, creating that mirror-like surface that catches light beautifully.
When you pull this from the fridge, that professional sheen will make you feel like a total chocolate artist.
Taste Test & Verdict
Now that you’ve got this gorgeous, glossy masterpiece sitting pretty in your kitchen, let’s talk about what really matters….. how it tastes.
The first bite delivers exactly what you’d hope for – rich chocolate that melts on your tongue, followed by that perfect coffee kick that doesn’t overpower.
Those toasted hazelnuts? They’re the real MVPs here, adding this incredible crunch that makes each piece feel like a little celebration.
I’ll be honest, I made this expecting it to be good, but I wasn’t prepared for how addictive it’d be. The coffee flavor builds as you chew, and the hazelnuts keep things interesting with their buttery crunch.
It’s sophisticated enough for guests but simple enough that I’ve been sneaking pieces all week.
Popular Questions
How Long Does Coffee Infused Chocolate Bark Stay Fresh?
I store my coffee-infused creation in an airtight container at room temperature, where it’ll stay fresh for two weeks maximum. If it has lost its snap, you know its no longer fresh.
Can I Substitute Hazelnuts With Other Nuts or Seeds?
Yes, I’d recommend substituting hazelnuts with almonds, walnuts, pecans, or pistachios for similar texture. You can also use pumpkin seeds or sunflower seeds. I suggest toasting whatever you choose for the best flavor enhancement.
What’s the Best Way to Toast Hazelnuts at Home?
I’ll spread hazelnuts on a baking sheet and toast them at 350°F for 8-10 minutes, stirring halfway through. You’ll know they’re done when they’re golden and fragrant.
Can I Make This Recipe Without Instant Espresso Powder?
Yes, you can skip the instant espresso powder entirely. I’d suggest adding a teaspoon of vanilla extract instead for flavor depth, or simply enjoy the pure chocolate-hazelnut combination which tastes absolutely delicious on its own.
How Do I Prevent the Chocolate From Blooming or Turning White?
I’ll help you prevent chocolate bloom by tempering properly – keep melting temperature below 90°F, cool gradually, and store in a cool, dry place away from temperature fluctuations and humidity.
