Coffee Bark

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.