How to Make Rosemary Olive Oil Dark Chocolate Bark
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Line a baking sheet with parchment paper.
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In a double boiler, melt chocolate until smooth. Remove from heat, stir in olive oil and rosemary.
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Pour chocolate onto prepared sheet, spreading into a 1/4-inch thick rectangle.
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Sprinkle with almonds, pumpkin seeds, and flaky sea salt.
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Chill in the refrigerator for 30 minutes until set.
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Break into pieces and store in an airtight container.
Pro Tips for Perfect Rosemary Olive Oil Dark Chocolate Bark
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of 70% dark chocolate, chopped, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Rosemary Olive Oil Dark Chocolate Bark?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Rosemary Olive Oil Dark Chocolate Bark?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for 70% dark chocolate, chopped?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.