Wild Rosemary Chocolate Bark with Maldon Flaked Sea Salt
This chocolate bark ticks all the right boxes: it's simple to make, looks stunning, and tastes divine! We've accented a simple holiday chocolate bark recipe with our Wild Rosemary Olive Oil for a lightly herbal twist. Topped with toasted pistachios, dried goji berries, and flaky Maldon sea salt, this bark is almost too pretty to share... almost!
Wild Rosemary Chocolate Bark with Maldon Flaked Sea Salt
Shelley Parker
6-12
10 minutes
10 minutes
Snack, dessert
This chocolate bark ticks all the right boxes: it's simple to make, looks stunning, and tastes divine! We've accented a simple holiday chocolate bark recipe with our Wild Rosemary Olive Oil for a lightly herbal twist. Topped with toasted pistachios, dried goji berries, and flaky Maldon sea salt, this bark is almost too pretty to share... almost!
Ingredients
- 1 300 gm. Dark chocolate bar
- 2 Tbsp. Wild Rosemary Olive Oil
- ¼ Cup toasted pistachios
- ½ Cup dried goji berries
- 1 Tsp. Maldon Flaked Sea Salt
Directions
Break or chop the chocolate bar into pieces and place in a double boiler over low-medium heat. Melt the chocolate, stirring continuously, until it is glossy and fully melted; about 10 minutes.
Remove the chocolate from heat and stir in the Wild Rosemary Olive Oil. Once fully incorporated, pour the melted chocolate on to a parchment lined tray. Spread the chocolate out into an even layer with a spatula.
While still hot, sprinkle the top evenly with the pistachios, goji berries, and flaky salt. Cool in the fridge for 10-15 minutes.
Once the bark is hardened, break it into rough chunks. Store the bark in an air tight container in the fridge.
We tried almost this exact recipe with the orange olive oil! It was very good. We put dried coconut and cranberries on top. Want to try it with white chocolate next, we may go with rosemary olive oil like this. Great recipe!
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