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We're all coffee lovers at The Secret Chocolatier. While we can't pan our own espresso beans (yet!) we did decide to make a wonderful chocolate bark with Magnolia Coffee Company.
We begin by taking organic madagascar cacao nibs and caramelizing them quickly at 305'. This brings out a roasted chocolate element with a hint of sweetness. It also helps them develop a remarkable crunch. This process is then applied to crushed espresso beans for additional sweetness.
Then folding it in ladle after ladle of 55% chocolate we slab it out as thin as we are able to create this very tasty treat.
We believe strongly in our products and this recipe was tested by our September tasters circle and modifications were made based on their input. We increased the amount of cacao nibs and pulled back just a hair the espresso for a more even palatability.
If you need a little pep in your step this chocolate might be just for you. It is our hope that you will enjoy these as much as our local community does.