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Mocha Cupcakes Coffee Bark

Coffee Bark

This is a recipe for a delicious Coffee Bark that I used to top my Mocha Cupcakes.
Course Dessert
Cuisine American
Keyword bark, coffee, cupcakes, mocha
Prep Time 20 minutes
Servings 20 servings
Calories 130 kcal

Ingredients

  • 10 oz dark chocolate chopped (283 grams, about 1 2/3 cups)
  • 1 teaspoon espresso powder
  • 1/3 cup coffee beans
  • 10 oz white chocolate chopped (283 grams, about 1 2/3 cups)

Instructions

  1. Start by lining a baking sheet with wax or parchment paper. Set aside.
  2. I tempered my chocolates before making this Coffee Bark.
  3. You don’t have to temper the chocolate if you don’t want to. I just think the tempered chocolate has a nice shine and snap.
  4. If you want to temper the chocolate follow the next steps. If not, jump to the end.

To temper the Chocolate

Dark Chocolate

  1. Finely chop the chocolate. Set 1/3 of the chocolate aside.
  2. Melt the remaining 2/3 of the chocolate over a double boiler, until a thermometer reads 120F.
  3. Add the remaining 1/3 of the chocolate to the melted chocolate.
  4. Stir until it’s all melted and mixture has cooled down to 82F.
  5. Now, place chocolate over double boiler again and let it reach 88F-90F.
  6. Your chocolate should be in temper now.
  7. Now, mix the espresso powder with the tempered chocolate.
  8. Spread chocolate over baking sheet lined with the parchment paper. Use an offset spatula to spread chocolate to form a thin layer.

  9. Place it in the fridge to firm up.

White Chocolate

  1. Finely chop the chocolate. Set 1/3 of the chocolate aside.
  2. Melt the remaining 2/3 of the chocolate over a double boiler, until a thermometer reads 105F.
  3. Add the remaining 1/3 of the chocolate to the melted chocolate.
  4. Stir until it’s all melted and mixture has cooled down to 82F.
  5. Now, place chocolate over double boiler again and let it reach 85F-87F.
  6. Your chocolate should be in temper now.
  7. Now, mix the coffee beans with the tempered chocolate.
  8. Spread white chocolate over set dark chocolate. Use an offset spatula to spread chocolate to form a thin layer.

  9. Let chocolate set before cutting into shards.

Without tempering the chocolate

  1. Melt dark chocolate over a double boiler or in the microwave. Stir until smooth. Add espresso powder to melted chocolate.

  2. Spread melted chocolate over baking sheet lined with parchment paper. Make sure to obtain an evenly thin layer of chocolate. Use an offset spatula to help you do that.

  3. Place tray in the fridge to set.

  4. Melt white chocolate over a double boiler or in the microwave.

  5. Mix coffee beans with melted white chocolate.

  6. Spread white chocolate over set dark chocolate. Use an offset spatula to spread the white chocolate in an even layer.

  7. Let white chocolate set before cutting the bark into shards.