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Place chopped chocolate in a bowl over barely simmering water. Melt very slowly, making sure you don’t get any water in the chocolate. Remove from the heat. Add Espresso Bean balsamic and stir until combined.
Line a cookie sheet with parchment. Using a rubber spatula, scrape the chocolate mixture onto the baking sheet and spread evenly. Immediately sprinkle with the sea salt and the nuts. You can also drizzle with more Espresso Bean balsamic if you like. Let the bark sit at room temperature for 2 hours or chill in the fridge for about 30 minutes until hardened. Use your hands to break into pieces. Store the bark in an air-tight container for up to 2 weeks.
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