Chocolate bark has become one of my favorite simple and beautiful dessert embellishments. This week, I created a sweet and delicious bark that was sweet, bright and beautiful with some surprisingly savory ingredients, as well. I melted a combination of white and milk chocolate and added fresh pansies from my flowerpots, mint and rosemary from my garden and an assortment of salted nuts and craisins. I served this bark as the perfect accompaniment to small squares of Simply the Best Flourless Chocolate Cake. I plan to also served this as a wow garnish for simple pieces of cheese cake for Shavuos.
1 bag of chocolate chips or chocolate pieces
pansies, carefully soaked and rinsed
2 sprigs of rosemary, torn or cut into tiny pieces
4-6 mint leaves, torn or cut into tiny pieces
Melt chocolate in microwave or over a double boiler until smooth. I used 1/2 bag of white chocolate chips and 1/2 bags of milk chocolate chips. I use the timed defrost feature on my microwave to melt chocolate on a flat microwave-proof plate for 6-8 minutes.
Pour chocolate over a parchment paper-lined baking sheet or wax paper, spreading with a rubber or silicone spatula to about 1/8 or 1/4-inch thick. I like to spread the chocolate as thin as possible without being translucent.
Randomly sprinkle almonds and craisins over chocolate while still hot. Carefully place pansies and torn rosemary and mint leaves onto melted chocolate, pushing them into the warm chocolate to set into place.
Allow bark to cool on counter or in refrigerator, until chocolate hardens.
Break into asymmetric pieces.
Store in ziploc bag or wrap individual pieces in plastic bags.
Place chards atop cheesecake, brownies or ice cream.