Espresso-Hazelnut Bark

Preparation info

  • Makes about


    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

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  • 3 ounces (about ½ cup) raw hazelnuts
  • ½ ounce (¼ cup) espresso beans
  • 8 ounces bittersweet chocolate, chopped
  • ½ teaspoon flaky sea salt (optional)


    Heat the oven to 400°F. Spread the hazelnuts on a baking sheet and roast until well browned and fragrant, 10 to 15 minutes (the skins should look nearly burnt). 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.

    In a double boiler, slowly melt 6 ounces of the chocolate, stirring occasionally until the mixture is smooth. Make sure to keep the heat low, to prevent any moisture or steam from touching the chocolate. When it is completely melted, remove from the heat and stir in the remaining 2 ounces of chocolate. Pour onto a parchment-lined baking sheet, spreading the chocolate to a ¼-inch thickness. Sprinkle the hazelnuts evenly over the surface. Repeat with the crushed espresso beans and the sea salt, if using. Refrigerate, uncovered, until completely hardened.

    Break into rough pieces to serve.