Move over peppermint bark – there’s a new guy in town…
Oh my goodness, I have pretty much been living off this stuff for the last 2 days. It’s amazing. I am in love.
It started with a mild desire to eat chocolate covered coffee beans.
Which of course, being out in the mountains in Montana in the midst of the coldest weather I have ever experienced in my LIFE, were not available and I was not going to town to get them.
Side note: did you know -30˚ makes 14˚ feel WARM?! Ya, it’s like totally warm and muggy outside now.
Now I love chocolate and coffee but I’m a little funny about it. I hate mocha’s. I detest them. I will have nothing to do with them.
And I have no idea why.
Because I love chocolate and coffee together in pretty much any other form. Weird, I know…..
So I guess this is my version of a mocha, if I were to have a mocha this would be. When I worked at my Uncle’s coffee shop in high school I loved making almond mocha’s and caramel mocha’s because they smelled so delicious. I have always known that I would like almond, caramel mocha’s if I ever ended up liking mocha’s at all.
So I created a form of a mocha that I can enjoy.
And enjoy it I did, I am even considering eating the last piece for breakfast….gasp!
- 12oz semi-sweet chocolate chips
- 4oz 60% bittersweet chocolate
- 1 teaspoon oil (I used macadamia oil but almond oil would work wonderfully – pretty much any oil would be fine)
- ⅔ cup toasted and coarsely chopped almonds
- ⅔ cup whole espresso beans
- salted caramel sauce for drizzling
- course sea salt (optional)
- Cut a piece of parchment paper out to fit the bottom of a rimmed baking sheet and set aside.
- In a medium pan over low heat, melt the chocolate, stirring continuously. Remove from heat slightly before all the chocolate is melted and continue stirring until completely melted and smooth.
- Add the oil to the chocolate and stir.
- Pour the chocolate onto the lined baking sheet and then carefully smooth the chocolate into an even later – the parchment will be annoying and trying to crinkle but you have to tug it back into place and make it work. It’s a whole easier in the long run.
- Once the chocolate is in an even layer, sprinkle the coffee beans all over, then the almonds and then drizzle the salted caramel all over.
- Sprinkle with course sea salt if you really want that nice salt crunch and then set aside to cool, I stuck mine in my laundry room because it is cold in there, you can put it in the fridge if you don’t have a spot like that.
- Once it is hard, break into small pieces and put on a serving tray.