-
1
Line a baking sheet with foil.
-
2
Melt the dark chocolate and let it cool to lukewarm (about 100F).
-
3
Stir about one third of the almonds and one third of the rosemary leaves into the chocolate until thoroughly combined.
-
4
Melt the white chocolate and let it cool to lukewarm (about 100F).
-
5
Stir another one third of the almonds and one third of the rosemary leaves into the chocolate until thoroughly combined.
-
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
Work quickly so the chocolate does not harden and become difficult to spread.
-
8
Spread the remaining almonds and rosemary over the bark and gently press them into the chocolate just to adhere.
-
9
Refrigerate the dark-chocolate bark until the chocolate is cool and beginning to set, 10 to 15 minutes.
-
10
Remove the bark from the refrigerator and spread the white-chocolate mixture over the dark chocolate.
-
11
Refrigerate the bark until the white-chocolate layer is cool and beginning to set, 10 to 15 minutes.
-
12
Remove the bark from the refrigerator and set the baking sheet on a wire rack.
-
13
Let the bark set at cool room temperature for 4 to 6 hours.
-
14
(If the weather is particularly humid, the bark may not set as firmly as on dry days.)
-
15
Lift the bark from the foil and break it into uneven pieces, each 2 to 3 inches long.
-
16
To prevent your fingers from getting sticky, hold onto the edge of the chocolate with waxed paper or wear latex gloves.
-
17
Serve right away or store the bark for 2 to 3 weeks in an airtight container between layers of waxed paper.
