Rose Sweetheart Chocolate Bark
Makes about 3/4 of a pound.
A sweet and savory chocolate bark that’s visually stunning and a cinch to make. Use a good quality milk chocolate for best results.
8 ounces milk chocolate
1/4 cup semi-sweet chocolate chips
1/4 cup unsalted, shelled pistachio nuts, lightly toasted
1/4 cup dried Montmorency or other sour cherries
5 dried Moroccan rosebuds
1/2 teaspoon Madagascar Vanilla Salt
Lay a piece of baking parchment on a cookie sheet and set aside. Roughly chop the pistachios and cherries, set aside. Crumble the petals from the rose buds (discard the stems and leaves), set aside.
Melt the milk chocolate (broken into small chunks) and the chocolate chips in a double boiler set over simmering water or in the microwave. Gently stir the chocolate to be sure that it’s completely melted and blended.
Scoop the chocolate onto the parchment and spread it into an approximately 8” x 12” oblong. Sprinkle the pistachios, cherries, and rose petals over the chocolate, one after the other, then sprinkle on the Madagascar Vanilla Salt. Gently press the toppings into the chocolate. Let cool for 10 minutes, then chill for 30 minutes, before breaking the bark into chunks. Stash the bark in a tightly covered container and store it in a cool spot.
Lightly grease an offset spatula to spread the melted chocolate.
Callibaut and Valrhona are readily available brands of good-quality chocolate.
The bark looks pretty packed in cellophane bags, which have been tied with ribbon.