Salted Chocolate Pistachio-Rosemary Bark
- 8 ounces good quality semi-sweet or bitter chocolate
- 1/3 cup pistachios, roughly chopped
- 2 tablespoons fresh rosemary, chopped
- flaky sea salt
Flip sheet pan over and line with parchment paper.
Melt chocolate in a microwave safe glass bowl. Heat in the microwave for 1 minute, stir and continue to melt in intervals of 30 seconds, stirring well after each time, until most of the chocolate is melted.
Remove from the microwave and stir until completely melted. Use a rubber spatula to scrape the melted chocolate onto the parchment paper; with an offset spatula, spread out chocolate. Sprinkle pistachios, rosemary and salt. Using a small piece of wax paper, press the toppings into the chocolate to set. Allow chocolate to completely cool and harden, then break into pieces.
Store in the refrigerator in an airtight container up to 2 weeks.