Dark Chocolate Rosemary Almond Bark
Dark Chocolate Rosemary Almond Bark
2017-01-19 22:56:15
Yield: 6-8 Servings
Ingredients
- 12 oz semi-sweet chocolate
- 1 tablespoon vegetable shortening (optional)
- 1/2 tsp pure vanilla extract (optional)
- 1-2 sprigs fresh rosemary, leaves removed
- Maldon or other coarse sea salt
Instructions
- Line an upside down 9-by-13-inch sheet pan with parchment paper.
- In a double boiler melt the chocolate with the shortening, stirring well and scraping down the sides of the bowl with a rubber spatula.
- Once the chocolate is completely melted and smooth, stir in the vanilla extract.
- Slowly pour on the parchment paper and spread into an even layer. Gently press almonds or peppermint and for the Almond Bark sprinkle fresh rosemary and maldon or coarse salt.
- Carefully transfer pan to refrigerator making sure that parchment paper does not slide off pan. Refrigerate 30 minutes or until set.
- Break into pieces and serve or store in airtight container up to 5 days. Enjoy
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