Coffee Chocolate Recipe - Kosher 

A rich, smooth coffee-infused chocolate treat perfect for gifting, dessert platters, or an elegant after-dinner bite. This recipe is naturally pareve when made with dairy-free chocolate. 

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🕒 Recipe Overview

• Servings: 12

• Yield: About 12 pieces (8x8-inch pan or chocolate molds)

• Prep Time: 15 minutes

• Cook Time: 5 minutes

• Chill Time: 1 hour

• Difficulty: Easy

• Cooking Vessel: Double boiler (or heatproof bowl over saucepan), spatula, 8x8-inch pan or silicone molds

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🛒 Ingredients

• 12 oz (340 g) high-quality kosher dark chocolate (pareve if desired), chopped

• 1 tablespoon coconut oil (optional, for shine and smoother texture)

• 1½ tablespoons finely ground espresso powder (kosher-certified)

• 1 teaspoon pure vanilla extract (kosher-certified)

• Pinch of kosher salt

• Optional toppings: crushed espresso beans, cocoa nibs, flaky sea salt

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👩‍🍳 Instructions

1. Prepare the Pan:
   Line an 8x8-inch baking dish with parchment paper, leaving overhang for easy removal.

2. Melt the Chocolate:
   Set up a double boiler over low heat. Add chopped chocolate and coconut oil. Stir gently until completely melted and smooth. Avoid overheating.

3. Add Coffee Flavor:
   Remove from heat. Stir in espresso powder, vanilla extract, and kosher salt until fully incorporated and smooth.

4. Pour & Top:
   Pour the mixture into the prepared pan. Smooth the top with a spatula. Sprinkle with desired toppings.

5. Chill:
   Refrigerate for about 1 hour or until firm.

6. Cut & Serve:
   Lift from pan using parchment. Cut into squares or break into rustic pieces.

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🥗 Nutritional Information (Approx. per serving)

• Calories: 170

• Fat: 12g

• Saturated Fat: 7g

• Carbohydrates: 14g

• Fiber: 3g

• Sugar: 10g

• Protein: 2g

• Sodium: 20mg

Values are estimates and vary by brand.

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🌿 Dietary Adaptations

• Pareve/Dairy-Free: Use certified pareve dark chocolate.

• Vegan: Ensure chocolate and vanilla are vegan-certified.

• Sugar-Free: Use sugar-free dark chocolate (adjust sweetness to taste).

• Keto-Friendly: Choose 85–100% dark chocolate and sugar-free sweetener if desired.

• Gluten-Free: Naturally gluten-free; verify chocolate certification.

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💡 Tips & Troubleshooting

• Chocolate Seized? Avoid water contact. If slightly seized, stir in 1 teaspoon neutral oil to smooth.

• Too Bitter? Add 1–2 teaspoons powdered sugar or drizzle with melted white chocolate (use pareve if needed).

• Grainy Texture? Ensure espresso powder is very finely ground.

• Dull Finish? Add coconut oil or temper the chocolate properly for shine.

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🍽️ Serving Suggestions

• Serve alongside fresh berries and whipped coconut cream.

• Pair with hot coffee or espresso for an intense mocha experience.

• Chop and fold into pareve vanilla ice cream.

• Gift in decorative tins for holidays or Shabbat hostess gifts.

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📝 Notes

• For stronger coffee flavor, increase espresso powder gradually (taste before pouring).

• Store in an airtight container in the refrigerator for up to 2 weeks.

• Let sit at room temperature 5 minutes before serving for best texture.

• Can be molded into chocolate bars or poured into silicone coffee-bean molds for presentation.

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