This thin, hard to resist, sweet and salty rosemary chocolate bark is a great evening treat that checks all the boxes. There’s no easier desert to make then melting a bit of chocolate, chopping some almonds, sprinkling with salt and letting it set.
Don’t you just love the scent of rosemary? To me; rosemary has a very woodsy romantic scent. As a member of the mint family; rosemary has a wide variety of uses from seasoning meat, to baking, to making homemade salves and soaps. It’s one of those “must have on hand” herbs.
Eating dark chocolate can deliver antioxidants, nutrients and studies have also found that it can lower your risk of heart disease. It is rich in fiber, magnesium, and iron. Just remember to consume in moderation.
Chocolate Rosemary Bark
INGREDIENTS
- 200g or approx. 7 oz dark chocolate (70% cacao)
- 1/4 chopped almonds
- 2 Tbsp fresh rosemary
- sea salt to taste
DIRECTIONS
- Prepare a baking sheet with parchment paper.
- Toast the almonds in a cast iron skillet over medium-high heat for a couple minutes until toasted. Remove from heat to cool. once cooled; chop into pieces.
- Melt the chocolate in a microwave safe bowl in 30 second intervals, stirring in between until melted.
- Pour the melted chocolate on the baking sheet with parchment paper spreading it into a thin layer.
- sprinkle the rosemary, almonds, and sea salt over the chocolate.
- Place baking sheet in the freezer to cool completely, then break into pieces.
Store in an airtight container in the refrigerator or freezer for longer storage.
Prairie Sweets & Eats 