Double Chocolate Bark With Salted Almonds

1. 1

   Line a baking sheet with foil.

2. 2

   Melt the dark chocolate and let it cool to lukewarm (about 100F).

3. 3

   Stir about one third of the almonds and one third of the rosemary leaves into the chocolate until thoroughly combined.

4. 4

   Melt the white chocolate and let it cool to lukewarm (about 100F).

5. 5

   Stir another one third of the almonds and one third of the rosemary leaves into the chocolate until thoroughly combined.

6. 6

   Pour the dark-chocolate mixture onto the prepared baking sheet and spread it evenly over the foil with a spatula or palette knife.

7. 7

   Work quickly so the chocolate does not harden and become difficult to spread.

8. 8

   Spread the remaining almonds and rosemary over the bark and gently press them into the chocolate just to adhere.

9. 9

   Refrigerate the dark-chocolate bark until the chocolate is cool and beginning to set, 10 to 15 minutes.

10. 10

    Remove the bark from the refrigerator and spread the white-chocolate mixture over the dark chocolate.

11. 11

    Refrigerate the bark until the white-chocolate layer is cool and beginning to set, 10 to 15 minutes.

12. 12

    Remove the bark from the refrigerator and set the baking sheet on a wire rack.

13. 13

    Let the bark set at cool room temperature for 4 to 6 hours.

14. 14

    (If the weather is particularly humid, the bark may not set as firmly as on dry days.)

15. 15

    Lift the bark from the foil and break it into uneven pieces, each 2 to 3 inches long.

16. 16

    To prevent your fingers from getting sticky, hold onto the edge of the chocolate with waxed paper or wear latex gloves.

17. 17

    Serve right away or store the bark for 2 to 3 weeks in an airtight container between layers of waxed paper.

* Per serving · 4 servings · Values may vary.