Espresso, White Chocolate, and Macadamia Nut Bark

10 oz (315 g) European white chocolate, finely chopped melt stir pour marble, tilt, and swirl sprinkle refrigerate break
¾ c unsalted macadamia nuts, toasted and halved  
8 oz (250 g) bittersweet or semisweet chocolate, finely chopped melt mix pour
½ c unsalted macadamia nuts, toasted and halved  
2 t freshly ground (fine-grind) coffee (not instant)
½ c unsalted macadamia nuts, toasted and halved  
  1. Butter a 15-by-10 inch jelly-roll pan. Line with waxed paper.
  2. Place the white chocolate in the top pan of a double boiler or in a heatproof bowl set over (but not touching) barely simmering water. Stir frequently until melted and smooth.
  3. Place the bittersweet or semisweet chocolate in the top pan of another double boiler or in a heatproof bowl set over (but not touching) barely simmering water. Stir frequently until melted and smooth.
  4. Stir ¾ cup of the nuts into the white chocolate.
  5. Pour the white chocolate onto the prepared jelly-roll pan to form 3 stripes the full length of the pan, one down each side and one down the middle.
  6. Mix ½ cup of the nuts and the coffee into the bittersweet or semisweet chocolate.
  7. Pour this chocolate onto the pan, forming 2 stripes between the white chocolate stripes.
  8. Draw the tip of a small knife back and forth across both chocolates to form a marble pattern.
  9. Tilt the pan to swirl the chocolates together.
  10. Sprinkle with the remaining ½ cup nuts.
  11. Refrigerate uncovered until firm, at least 1 hour.
  12. Gently peel the candy from the waxed paper. Holding the candy with the waxed paper (to prevent fingerprints on the chocolate), break into large irregular pieces. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes about 1⅓ lb

Purchase a European-made white chocolate, such as Lindt or Callebaut for the best text

Shamelessly stolen from the Williams-Sonoma Gifts from the Kitchen, recipes by Kristine Kidd