Sometimes I have a hard time figuring out what gifts to buy for people. It usually has to be uber obvious, quirky, specific to the persons fetishes and style. I’ve never been very talented at it. Food, though, on the other hand, most people like, right? So I figured foodie gifts were to be in order, and that’s exactly what I did this past holiday season.
This recipe is ridiculously simple and easy to make. You just need four ingredients: chocolate, salt, rosemary, and caramel. In fact, I’m pretty sure you could figure out how to make it yourself just knowing those ingredients alone without a direct recipe! But I’ll write one out anyhow.
The result? Literally some of the best, best, BEST chocolate I’ve ever tasted in my entire life. Genius, if I say so myself. The four flavors go together so harmoniously well, you can’t ever stop eating it. It is really one of the best things I have ever made, gifted, and eaten. Because, yeah, of course I saved some for myself. (After making two batches…it’s that good!)
Note: If you’re too weirded out (or think others will be) about the whole rosemary leaves, you can opt to chop up the rosemary and incorporated it into the melted chocolate before spooning it out on your pan. I think the second option revealed and released more of the rosemary oil essence into the chocolate, and left a better less-chewy like consistency in the mouth, but the whole rosemary sprigs are also really beautiful on top, as you can see. It’s up to you! Or do both ;).
Salted Rosemary Caramel Chocolate Bark
Makes enough chocolate to cover a 9×13″ jelly roll pan
- 500g Trader Joe’s Belgium Pound Plus Dark Chocolate (54%)
- 1 jar Trader Joe’s Fleur de Sel Caramel Sauce
- 2-3 sprigs fresh rosemary
- 2-3 Tablespoons fleur de sel or similar chunky salt
- Line a 9×13″ jelly roll pan with parchment paper. Roughly break up the chocolate squares with your fingers, they don’t have to be perfect. It’ll all melt together anyhow.
- In a small-medium sauce pot, melt the entire bar of chocolate over medium low heat. Regularly fold the chocolate in the pot with a spatula to make sure you have equally distributed the heat and melted chocolate. Melt until no lumps of chocolate remain. If you chopped the rosemary and want it incorporated within the chocolate, add it now.
- While still warm, spoon out the chocolate onto the prepared pan. Smooth out with a spatula until you’ve reached desired thickness and reached all corners of the parchment.
- Drizzle the caramel sauce over the chocolate in any fashion you desire. The second time I made it (with the chopped rosemary already incorporated), I used a toothpick and drew horizontal lines through the caramel sauce till it looked like “fleur de lis” or whatever you call it. It was purdy.
- If you didn’t already incorporate the rosemary, sprinkle several leaves on top of the chocolate.
- Sprinkle on the fleur de sel to taste.
- Place in freezer for at least 20 minutes until hardened. Once solidified, break up into uneven pieces with your hand and voila! You’ve got some loveliness, my friends.