Milk Chocolate Espresso Macadamia Bark

Rich milk chocolate studded with buttery roasted macadamias, enhanced with a touch of espresso and finished with flaky sea salt.

Ingredients

• 1 (20 oz) bag ChocZero Milk Chocolate Chips
• 1¼ cups roasted salted macadamia nuts, roughly chopped or ground on the course setting in a nut grinder
  • 1 cup mixed into the chocolate
  • ¼ cup sprinkled on top
• ¾ teaspoon espresso powder
• Flaky sea salt, for finishing

Instructions

1. Line a small baking sheet, tray, or 8×8-inch pan with parchment paper.

Option 1: Stovetop Method (Recommended)

2. Place the chocolate chips in a small saucepan over low heat.
3. Stir frequently until the chocolate is completely melted and smooth.
4. Remove from the heat immediately.
5. Stir in:
   • 1 cup chopped macadamia nuts
   • ¾ teaspoon espresso powder

Option 2: Microwave Method

2. Place the chocolate chips in a microwave-safe bowl.
3. Microwave at 50% power in 30-second intervals, stirring thoroughly between each interval, until smooth and fully melted.
4. Stir in:
   • 1 cup chopped macadamia nuts
   • ¾ teaspoon espresso powder

Finish the Bark

6. Spread the mixture onto the prepared parchment-lined tray to approximately ¼-inch thickness.
7. Sprinkle the remaining ¼ cup chopped macadamia nuts evenly over the top.
8. Finish with a light sprinkle of flaky sea salt.
9. Refrigerate for 20–30 minutes, or until completely firm.
10. Break into rustic pieces and store in an airtight container in the refrigerator.

Storage

Store in the refrigerator or freezer. The bark will keep for several weeks refrigerated and several months frozen when stored in an airtight container.