COFFEE TOFFEE BARK The freshly ground coffee intensifies the flavor of the finished candy, and the toffee lends crunch. Do not be tempted to use instant coffee granules or the final result will be disappointing. For the best texture, purchase a good-quality white chocolate made with pure cocoa butter. 8 oz (250 g) white chocolate, finely chopped 2 teaspoons freshly ground fine-grind coffee 1/2 cup chopped plain English toffee or English toffee bits (not chocolate covered) 1/3 cup chopped chocolate-covered English toffee Butter a baking sheet and line with waxed paper.

Place the white chocolate in the top pan of a double boiler or in a heatproof bowl. Place over (not touching) hot (not simmering) water in the lower pan. Turn off the heat and let stand, without stirring, until it begins to melt. Then stir until just melted and smooth. Mix in the coffee and the chopped plain toffee. Pour onto the prepared baking sheet. Using a rubber spatula, spread to an even thickness of 1/4-inch. It should form a rectangle approximately 12 by 6 inches. Sprinkle immediately with the chocolate-covered toffee. Refrigerate, uncovered, until firm, about 1 hour.

Gently peel the candy from the waxed paper. Holding the candy with the waxed paper (to prevent fingerprints), break the chocolate into large, irregular pieces. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes about 250 g candy.

[After Dinner, Williams-Sonoma Lifestyles Series]