• Line a half sheet pan (12.9 x 17.9 inches) with parchment paper.
• Pulse the coffee beans in a food processor until they’re broken into small pieces; set aside.
  1/3 cup coffee beans
• Chop the almond bark into smaller pieces for faster melting. Place it in a glass bowl and microwave on 50% power for 5 minutes, stirring halfway. Continue microwaving at 50% power in 60 second intervals until fully melted.
  36 oz chocolate almond bark
• Stir the blended coffee beans into the melted chocolate.
• Pour the mixture onto the prepared pan and spread into an even layer.
• Let the bark set at room temperature for 2–3 hours, or refrigerate for about 1 hour to speed things up.
• Once completely firm, break the bark into pieces by hand or cut it with a sharp knife.

Swirl (optional)

• Place the white chocolate almond bark in a glass bowl and microwave on 50% power for 2 minutes or until fully melted.
  2 oz white chocolate almond bark
• Add a small amount of the melted chocolate into the white chocolate to get a mocha color. Continue through step 5 then drizzle the mocha colored chocolate over the bark and swirl with a small spatula.