Hi, friends! Happy December! If you’ve followed along for a while, you’ll know that I basically fell off the face of the earth for much of November. Well, I personally didn’t. But my computer did. As a person who relies on her computer for, well, everything when it comes to this here blog, I definitely shed a few tears in between multiple trips to the Apple Store and TWO different repairs which involved interstate travel for my beloved laptop. But, one new display and logic board later, I am now typing these words to you from my like-new computing device. To say I am glad to be back in business is the understatement of 2016. And to celebrate, I am bringing you chocolate! Rosemary Chocolate Bark, that is.
Wait, what? Rosemary? With chocolate? What are you smoking, Beth?
All herbs are legal where I live, thank you very much. 😉 Seriously though, rosemary and chocolate are a revelation. To me, it tastes like Winter. Evergreen-y rosemary, chopped super fine, stirred into melt-a-licious dark chocolate and seasoned with a touch of sea salt. It’s perfection, really. And super, super easy. So let’s make some!
First, get your hands on some dark chocolate. Anywhere between 60-75% cacao is a good bet, and it’s easy to find. If you want it to be a bit sweeter, can you even use semi-sweet chocolate chips (many brands are dairy-free), although the chocolate might look kind of dull once it sets. It still tastes awesome, though. Just know you have chocolate options. I love the Pound Plus bars from Trader Joe’s, because they are affordable while still being good quality. Use a serrated knife to chop up the chocolate in small chunks, then melt it, baby. I use a glass bowl over a pot of simmering water, because it works. The main thing is, let no moisture touch thy chocolate, or it will be seized into a glob-o-chocolate, not silky pourable melted goodness.
Once the chocolate is melted, add in the finely chopped rosemary and a bit of sea salt, stir it up, and pour it out freeform style onto a sheet pan lined with parchment paper or a silpat. Then, stash it in the fridge or freezer for an hour, and when you come back, it will be set and ready and to break up into bark. I find it funny that something that is supposed to look like bark from a tree also has a bit of rosemary tree in it. So it’s even closer to actual bark than ever intended. I think weird thoughts.
If this flavor combo sounds weird to you, you are not alone. I’ve presented this to some incredulous people before, whereupon they reached for another piece after their first sample. If I were a betting woman, I’d put 5 pounds of chocolate on the same thing happening to you. Actually, I’d just take that 5 pounds of chocolate and make more bark, who am I kidding?
But I might share some of it with you.
It’s good to be back, friends! I missed you! And I’m very excited for what 2017 is going to bring. Let’s just say you’ll be hearing and seeing a lot more from me. Hope that’s cool with you. 😉
Tell me what you think of this, shall we say, unconventional flavor combo in the comments! Will you try it? I triple chocolate rosemary dare you.
- 8-10 oz. semisweet chocolate (many brands are dairy-free, look for dark chocolate 60%+ cacao)
- 1 T. finely chopped fresh rosemary
- big pinch of sea salt mixed in or sprinkle flaked salt on top (such as Maldon)
- In a double boiler or small saucepan, bring 2 cups of water to a low simmer.
- In the double boiler or glass bowl set over the saucepan, melt the chocolate, then stir in the chopped rosemary and sea salt.
- Pour the mixture onto a sheet pan lined with parchment paper, and refrigerate or freeze for 1 hour until set.
- Break into pieces and serve. Will keep for several days in or out of the fridge, but won’t last that long.