Ingredients
| 2 c. semisweet chocolate chips |
| ¼ c. chopped hazelnuts, divided |
| Grated zest of 1 large orange, divided |
| ½ tsp. medium roast ground coffee, divided |
| Flaky sea salt for garnish |
Preparation
1. Line a baking sheet with parchment paper. Set a heatproof bowl over a pot of simmering water (but bottom of the bowl should not touch water). Place chocolate in the bowl; stir until melted and smooth.
2. Mix in half the chopped hazelnuts, orange zest and ground coffee. Immediately pour mixture onto the prepared baking sheet, and use a spatula to spread into a thin layer. Sprinkle with remaining ingredients.
3. Freeze for 15 minutes. Break up bark into pieces and serve.
4. Bark can also be stored in an airtight container at room temperature for up to one week or in the freezer for up to one month.
Serves 4.
Nutritional Information: Calories: 450; Fat: 30g; Cholesterol: 0mg; Sodium: 1750mg; Total Carbohydrates: 55g; Dietary Fiber: 1g; Sugars: 46g; Protein: 5g.
Excerpted from Pull Up a Chair © 2018 by Tiffani Thiessen. Photograph © Rebecca Sanabria, 2018. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
