Frozen Espresso Feta Bark
The combination that sounds wrong. The snap that proves it isn’t.
INGREDIENTS:
White Chocolate Base
・ 400g / 14oz good quality white chocolate, chopped
・ 2 tbsp coconut oil
・ Pinch of flaky salt
Salted Feta Layer
・ 120g / 4.2oz good quality feta, crumbled
・ ½ tsp flaky sea salt
Espresso Drizzle
・ 2 tbsp freshly brewed espresso, cooled
・ 1 tsp honey
・ ½ tsp vanilla extract
Finish
・ 1 tbsp cacao powder, for dusting
・ Extra flaky sea salt
・ Pinch of cacao nibs (optional)
Sweet white chocolate. Bitter espresso. Salty feta. One snap and all three hit at once.
INSTRUCTIONS:
White Chocolate Base
1. Melt white chocolate and coconut oil together in a heatproof bowl over simmering water.
2. Stir until completely smooth and glossy.
3. Remove from heat. Cool for 5 minutes — do not let it set.
4. Line a large baking tray with parchment paper.
5. Pour melted chocolate onto the tray. Spread to about 5mm thickness.
6. Tap the tray on the counter twice to level the surface.
Espresso Drizzle:
7. Stir espresso, honey, and vanilla together until combined.
8. Drizzle across the white chocolate surface in thin irregular streaks.
9. Drag a skewer through once for a faint marble effect. Do not over-drag.
Feta & Finish:
10. Scatter crumbled feta evenly across the surface while chocolate is still wet.
11. Press feta pieces very gently into the surface so they anchor.
12. Dust cacao powder lightly across the entire surface.
13. Finish with a pinch of flaky salt across the top.
14. Add cacao nibs if using.
Freeze:
15. Transfer tray to the freezer. Freeze for minimum 2 hours until completely solid.
16. Lift parchment from the tray. Break into irregular shards by hand.
17. Serve immediately straight from the freezer for the cleanest snap.
Bon Appétit
