Dark Chocolate Rosemary Almond Bark

Dark Chocolate Rosemary Almond Bark
Yield: 6-8 Servings
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  1. 12 oz semi-sweet chocolate
  2. 1 tablespoon vegetable shortening (optional)
  3. 1/2 tsp pure vanilla extract (optional)
  4. 1-2 sprigs fresh rosemary, leaves removed
  5. Maldon or other coarse sea salt
  1. Line an upside down 9-by-13-inch sheet pan with parchment paper.
  2. In a double boiler melt the chocolate with the shortening, stirring well and scraping down the sides of the bowl with a rubber spatula.
  3. Once the chocolate is completely melted and smooth, stir in the vanilla extract.
  4. 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.
  5. Carefully transfer pan to refrigerator making sure that parchment paper does not slide off pan. Refrigerate 30 minutes or until set.
  6. Break into pieces and serve or store in airtight container up to 5 days. Enjoy
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