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Greek Coffee Chocolate Bark with Oregano

Did you know chocolate can be savory as well as sweet? Here, the oregano makes all the difference in the world! Try it and you'll be surprised how much flavor it brings to the chocolate.
Course Dessert
Cuisine California Greek
Keyword barkcandy, chocolate, Greek
Author Mary Papoulias-Platis

Ingredients

  • 2 - 4 oz. bars of dark or bittersweet chocolate, melted
  • 1 cup whole raw almonds
  • 2 teaspoons of Greek Coffee, finely ground
  • 1/2 teaspoon of Greek dried oregano

Instructions

Prep

  1. Gather all your ingredients.
  2. Line a sheet tray with wax paper, parchment or a silpat liner.
  3. Set up your double-boiler.

Greek Coffee Chocolate Bark

  1. Chop the dark/bittersweet chocolate into large pieces and place in a double-boiler to melt. Or melt the chocolate in a glass bowl over a saucepan of low simmering water.
  2. Once melted remove from the heat and pour onto the lined sheet tray. Using a spatula smooth out the chocolate to a 1/4 inch thickness.
  3. Lightly sprinkle the crushed oregano on the bark and allow to harden by chilling the bark in the refrigerator for 25-30 minutes.
  4. Break into pieces and serve.
  5. Store in an airtight container in the refrigerator for up to one week.

Recipe Notes

I used Ghirardelli chocolate bars.