How to Make It
Fill a medium saucepan with water 2 inches deep; bring to a boil over high. Reduce heat to medium to maintain a simmer.
Place chocolate in a large glass bowl; place bowl over saucepan with simmering water. Heat chocolate, stirring constantly, until completely smooth and melted, about 5 minutes. Add espresso powder, if desired; stir to combine.
Remove from heat; pour mixture onto a baking sheet lined with parchment paper. Spread into a 14x6-inch rectangle. Sprinkle evenly with almonds, coconut, and salt. Refrigerate until set, about 30 minutes. Store in an airtight container in refrigerator up to 1 week.
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