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Dark chocolate bark with sea salt, rosemary, pistachios and candied citrus

Name: Dark chocolate bark with sea salt, rosemary, pistachios and candied citrus
Prep time: 15 min
Total time: 15 min
Yield: Makes 6 generous shards
Ingredients: 200g dark chocolate; 1 tsp flaky sea salt; 2 rosemary sprigs; Handful shelled pistachios; 2 tbsp mixed peel or candied lemon, chopped

By: Tom Shingler
Head of food, delicious.

Published: 24 Feb 23
Updated: 18 Mar 24

Dark chocolate bark with sea salt, rosemary, pistachios and candied citrus

Close your eyes and feel the Mediterranean sun beating down on you as you take a bite out of vegan dark chocolate bark studded with pistachios, rosemary-flavoured salt and little bursts of candied peel.

Have you seen our unashamedly OTT chocolate bark with jelly beans, pretzels and candied bacon?

Easy
March 2023

Test kitchen approved

Makes 6 generous shards
Hands-on time 15 min, plus cooling

Have you seen our unashamedly OTT chocolate bark with jelly beans, pretzels and candied bacon?

Nutrition: per serving

Calories: 230kcals
Fat: 13.2g (6.1g saturated)
Protein: 3.4g
Carbohydrates: 23.7g (22.3g sugars)
Fibre: 1.3g
Salt: 0.9g

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Ingredients

200g dark chocolate
1 tsp flaky sea salt
2 rosemary sprigs
Handful shelled pistachios
2 tbsp mixed peel or candied lemon, chopped

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Method

Bring a small pan of water to a simmer and put a heatproof bowl on top (ensuring the base of the bowl doesn’t touch the water). Finely chop the chocolate and add it to the bowl, then wait 5-10 minutes until it’s completely melted.
Meanwhile, line a small baking dish or container (which will dictate the shape and size of your bark) with baking paper. Put the salt in a spice grinder or pestle and mortar, then finely chop the leaves from 1 of the rosemary sprigs. Grind the chopped leaves with the salt.
Pour the melted chocolate into the lined dish or container, tilting it so the chocolate runs into each corner equally. Put the remaining rosemary sprig on top, then scatter the pistachios, rosemary salt and mixed peel all over the top.

Leave to cool for 10 minutes, then cover and put in the fridge for 2 hours to set completely. Break into shards and keep in an airtight container for up to a week.