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Espresso, White Chocolate and Macadamia Nut Bark

Source of Recipe

From "Williams-Sonoma: Gifts from the Kitchen"


Recipe Introduction

"If you prefer, chopped toasted almonds can be substituted for the macadamia nuts. Either way, the result is an elegant, beautifully marbled after-dinner candy. Purchase a European-made white chocolate such as Lindt or Callebaut for the best texture."

List of Ingredients

• 10 ounces European white chocolate, finely chopped
• 8 ounces bittersweet or semisweet chocolate, finely chopped
• 1¾ cups unsalted macadamia nuts, toasted and halved
• 2 tsp freshly ground (fine-grind) coffee (not instant)


Recipe

Butter a 15 x 10-inch jelly-roll pan. Line with waxed paper.

Place the white chocolate in the top pan of a double boiler or in a heatproof bowl. Set over (but not touching) barely simmering water. Place the bittersweet or semisweet chocolate in the top pan of another double boiler or in a heatproof bowl set over (but not touching) barely simmering water. Stir both frequently until melted and smooth.

Stir ¾ cup of the nuts into the white chocolate. Pour the white chocolate onto the prepared jelly-roll pan to form three stripes the full length of the pan, one down each side and one down the center.

Mix ½ cup of the nuts and the coffee into the bittersweet or semisweet chocolate. Pour this chocolate onto the prepared pan, forming two stripes the length of the pan, between the white chocolate stripes. Draw the tip of a small knife back and forth across both chocolates to form a marble pattern. Tilt the pan to swirl the chocolates together. Sprinkle with the remaining ½ cup nuts. Refrigerate uncovered until firm, at least 1 hour.

Gently peel the candy from the waxed paper. Holding the candy with the waxed paper (to prevent fingerprints on the chocolate), break into irregular pieces. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes about 1â…“ pounds