Dark Chocolate Bark with Sea Salt, Rosemary, Pistachios, and Candied Citrus

Table of contents

Introduction

This gourmet dark chocolate bark combines the rich, intense flavor of dark chocolate with a hint of savory rosemary, the crunch of pistachios, and a touch of sweetness from candied citrus. A sprinkle of sea salt ties it all together, creating an elegant and delicious treat perfect for gifting or indulgence.

Serving Size and Yield

Makes about 12 servings (depending on portion size).

Preparation and Cooking Time

Preparation Time: 10 minutes
Cooking Time: 5 minutes (melting chocolate)
Cooling Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

200g (7 oz) dark chocolate (70% cocoa or higher), chopped
1/2 teaspoon flaky sea salt
1/2 teaspoon fresh rosemary, finely chopped
1/4 cup pistachios, roughly chopped
1/4 cup candied citrus peel, finely diced

Instructions

Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone mat.
Melt the chocolate: In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler method), stirring occasionally until smooth. Alternatively, you can melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring in between.
Pour the chocolate: Pour the melted chocolate onto the prepared baking sheet and spread it evenly with a spatula until about 1/4-inch thick.
Add toppings: Sprinkle the sea salt, chopped rosemary, pistachios, and candied citrus evenly over the melted chocolate. Lightly press the toppings into the chocolate to ensure they stick as it sets.
Set the chocolate: Place the baking sheet in the refrigerator for about 1 hour or until the chocolate is completely hardened.
Break into pieces: Once hardened, remove the bark from the refrigerator and break it into pieces.

Additional Notes

Storage: Store the bark in an airtight container at room temperature for up to 2 weeks.
Variations: Swap pistachios for almonds or add dried cranberries for extra flavor and texture.