Chipotle Chocolate and Espresso Bark! My big fat bar of chocolate: part 2

(update: I made a huge batch of espresso bark to take in to school and it only made it through two classes. One student wrote me a note to bring her some for her birthday in a few weeks. Trust me, it's good!)

Lori Fiechter here with my last video for 2019! Thanks to all who subscribed to my channel this last year—especially you middle school kids from AC! Soon it will be January 2020 which means it is only three months away from starting seeds inside and growing green things again. I wish a prosperous and blessed New Year to you all!

Today’s video is chocolate bark. I melted a pint of chopped up 60% Blommer’s chocolate and then divided it in two tiny parts—to one part I added chipotle powder and to the other, finely ground coffee beans. Dakota M. has been begging me to bring my “spicy chocolate” to school so this one is for him. I had students last year who loved it when I brought chocolate covered coffee beans from Shipshewana. I ran out of them long ago, so I started making coffee bark; it is much easier to make than covering your own coffee beans and I think even tastier. Try it, you’ll love it!

VIP update: Store the bark in the fridge, please! My little jar of coffee bark was too close to the air fryer and now it softened and melded into one chunk again. So I ate the whole chocolatey chunk. that was easier than re-melting it. Next time, a triple batch so I have enough to share!