OKAY. Fourth chocolate recipe in a row! I’m even going to stop myself. Believe it or not, and much to my father’s chagrin, I’m not a huge sweets person. I’m not a huge chocolate fan, despite this blog’s seeming evidence to the contrary. If given the choice, I’d take a family-sized bag of Utz potato chips and a lifetime supply of Cabot Seriously Sharp Cheddar Cheese over a chocolate bar or a donut. Still, every December, a switch flips inside of me, and I become ravenous when it comes to sweets!
Luckily, as I type this, I’m eating a very Instagramable bowl of diced sweet potato, avocado drizzled with EVOO and garlic powder, and a 7 minute-boiled egg that is exhibiting mass amounts of #yolkporn.
I can still keep myself balanced. Ha!
Yesterday, I met up with my friend Nicole; she’s a former co-worker that trudged deep through the silos and warehouses of infection control data along side with me…though she eventually left me to take a job at the city’s DOH. (RUDE.) After we had a lovely Sunday afternoon slurping Xiao Long Bao in St. Mark’s Place and drinking Thai iced bubble tea out of a plastic lightbulb at Spot Dessert Bar, we decided to take a spin through the Union Square Holiday Market before heading off on our respective ways. I have a love / hate relationship with NYC’s multiple holiday markets. The feeling of Christmas joy is almost tangible, but I’m also gripping my bottle of Xanax in my purse as I weave through the tight crowds. At one point, I had to pull over into a booth before I got too irritated, and I spotted some wonderful looking chocolate bars. As I know I’ve mentioned, I love something slightly spiced mixed with my chocolate, such as cinnamon or a mild curry. (SO good.) Before pulling back out to deal with the crowds again, a rosemary chocolate bar caught my eye. WOW! For the past 24 hours, I have been thinking about how I wish I bought it.
Then I realized…hey! I could make it!
If you know how to make a basic chocolate bark recipe, you can go innumerable directions with it.
I’m glad I’m on vacation from work until January 3rd. It’s so nice to have time to develop recipes and do my photography during the week…while using precious natural light. Haaa.
Rosemary Chocolate Bark
(Makes roughly 12 pieces, depending on how you choose to break it up!)
– 1 cup semi-sweet chocolate chips; aim for 40% – 60% cacao.
– 2 tablespoons fresh rosemary, finely chopped and divided into two 1 tablespoon portions
– 1 teaspoon sea salt or kosher salt, divided into two 1/2 teaspoon portions
– 1 cup water
Before We Get Started…
– Do not substitute milk chocolate or unsweetened chocolate in this recipe.
– To make this recipe 100% vegan-friendly, make sure to use dairy-free chocolate.
– I have not done this recipe with dried rosemary, so I can not speak to if it will work.
– If you do not have a double-boiler to melt your chocolate, the glass bowl – over – the – saucepan method always works! Please follow this video from Real Simple for instructions.
1.) Place a piece of parchment paper on a large baking sheet and set aside.
2a.) If using a double-boiler to melt the chocolate, add water to the lower portion and bring to a boil before reducing to a simmer. Place top portion of double-boiler into place. Add chocolate to top portion and slowly melt. Once chocolate has melted, stir in 1 tablespoon of rosemary and one 1/2 teaspoon salt. Stir well to combine.
2b.) If using a medium saucepan and heatproof bowl (Please see Before We Get Started…), add water to sauce pan and bring to a boil before reducing to a simmer. Place heatproof bowl on top of saucepan, making sure the bowl doesn’t touch the water. Add chocolate to bowl and slowly melt. Once chocolate has melted, stir in 1 tablespoon of rosemary and one 1/2 teaspoon salt. Stir well to combine.
3.) Pour chocolate mixture onto parchment paper and spread until even. Sprinkle chocolate with remaining rosemary and salt.
4.) Set chocolate mixture into refrigerator for one hour to cool. Remove and break into pieces.