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Aged Dark Espresso Chocolate Bark

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Prep Information

Prep Time

10 minutes

Cook Time

15 minutes


3-4 people


  • 16 oz 60% to 70% dark chocolate chopped into small pieces
  • 1/4 cup Aged Dark Balsamic Condimento
  • 1 to 2 Tbsp of flake sea salt
  • 1/2 cup of your choice of roasted, chopped nuts


  1. Place chopped chocolate in a bowl over barely simmering water. Melt chocolate very slowly being sure to not get water in the chocolate. Remove from the heat.
  2. Add the Aged Dark Espresso Balsamic Condimento and stir until combined.
  3. Line a cookie sheet with parchment paper. Scrape the chocolate mixture onto the cookie sheet and spread it out evenly using a rubber spatula.
  4. Immediately sprinkle with the sea salt and nuts. You may also sprinkle with a bit of the Dark Expresso Balsamic over the mixture.
  5. Refrigerate for about 30 minutes or let sit at room temperature for 2 hours until it has hardened.
  6. Using your hands, break into pieces and store in an air-tight container for up to 2 weeks.
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