Coffee Bark
Photography Photography by Becky Nunes.
INGREDIENTS
300g good quality dark bittersweet chocolate
300g white chocolate
1⁄4 cup freshly roasted coffee beans
METHOD
Lightly oil a large baking sheet and cover with baking paper.
Place each quantity of chocolate in a separate bowl and heat gently in a double boiler until melted. Simply sit a heat-proof bowl in a suitably sized saucepan of simmering water. The water should not touch the base of the bowl. Smash the coffee beans in a mortar until fine but not to a powder. Using a flexible spatula (an offset palate knife is ideal), spread half the dark chocolate thinly on to the baking paper. Sprinkle a 1⁄4 of the ground coffee beans over the top.
Allow the chocolate to cool and set. Do not refrigerate or the chocolate may develop a white bloom. The chocolate must be completely set before the next layer is applied. Spread half the white chocolate and sprinkle another 1⁄4 of the coffee beans over. Allow to set. Repeat with the remaining dark and then white chocolate and beans. When the final layer is set, use a sharp knife or your hands to break
the bark into shards. Package in a tin or box, placing baking paper between the layers. Store in a cool place.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.