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Espresso chocolate bark

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March 2021 Issue

A simple chocolate treat with a hit of caffeine.

This delicious pick-me-up is for the serious coffee addicts who can’t quite justify hiking with an espresso machine but need a morning (or afternoon) fix. One piece of this espresso chocolate bark will have you leaping up mountains. Store it in the fridge until your hike and carry it along in a ziplock bag. For a caffeine-free version, try omitting the coffee beans and adding salted pretzels and your favourite dried fruit and nuts.

Prep time 5min
Cook time 3min
Fridge time 20min
Makes 12 servings
Cost $8-10

250g milk or dark chocolate
¼ cup roasted coffee beans, roughly chopped
½ cup hazelnuts, roughly chopped
Handful of freeze-dried strawberry slices

Break the chocolate into pieces and pop in a microwave-safe bowl. Microwave for 30 seconds, stir, then repeat until the chocolate is melted and smooth. (Alternatively, melt the chocolate in a double boiler over the stove.) Stir in coffee beans and hazelnuts then pour into a 25cm x 20cm baking tray lined with baking paper. Roughly break up the freeze-dried strawberries and sprinkle over the chocolate. Leave to set in the fridge, then break into pieces.