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Dark Chocolate with Rosemary Cookie Recipe

Learn how to make this elegant dark chocolate with rosemary recipe that combines rich, intense chocolate with aromatic herb infusion. This easy homemade chocolate recipe requires just a few ingredients and simple techniques for a sophisticated treat that's perfect for gifting or savoring yourself.

Prep

15 mins

Cook

10 mins

Serve

24

Kcal

125

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 ounces high-quality dark chocolate (70-85% cacao), chopped</li><li class="ingredients-single-item">2 tablespoons unsalted butter</li><li class="ingredients-single-item">2 tablespoons fresh rosemary leaves, finely chopped (plus extra sprigs for garnish)</li><li class="ingredients-single-item">1 tablespoon honey</li><li class="ingredients-single-item">1/4 teaspoon flaky sea salt (like Maldon)</li><li class="ingredients-single-item">1/4 teaspoon vanilla extract</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Prepare your workspace by lining a small baking sheet or 8x8-inch pan with parchment paper, making sure the paper extends up the sides for easy removal later. Finely chop the rosemary leaves until they're almost a paste-like consistency - this helps release the essential oils and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Create a double boiler by placing a heat-proof bowl over a pot of barely simmering water (make sure the bottom of the bowl doesn't touch the water). Add the chopped dark chocolate and butter to the bowl. Stir occasionally with a silicone spatula until completely melted and smooth, about 3-4 minutes. Be patient here, mate - rushing can make your chocolate grainy!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Once the chocolate mixture is perfectly smooth, remove from heat and immediately stir in the chopped rosemary, honey, and vanilla extract. The residual heat will help infuse the rosemary flavor into the chocolate. Keep stirring for about 1 minute to make sure everything is beautifully combined.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Pour the chocolate mixture onto your prepared parchment paper, using your spatula to spread it evenly to about 1/4-inch thickness. Give the pan a gentle shake to level out the surface. While the chocolate is still wet, sprinkle the sea salt evenly across the top, and if you're feeling fancy, press a few small rosemary leaves or tiny sprigs into the surface as decoration.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Let the chocolate set at room temperature for about 30 minutes, then transfer to the refrigerator to fully firm up, at least 1 hour. Don't rush this step - proper setting time ensures clean cuts and perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Once completely set, remove the chocolate from the pan using the parchment paper. With a sharp knife, cut into squares, rectangles, or triangles - whatever shape takes your fancy! For the cleanest cuts, warm your knife blade under hot water and wipe dry between cuts.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Store your dark chocolate with rosemary in an airtight container, with pieces separated by parchment paper to prevent sticking. Keep in a cool, dry place for up to 1 week, or in the refrigerator for up to 3 weeks. Just let them come to room temperature before serving to fully appreciate the complex flavors!</li></ol>
Dark Chocolate with Rosemary Cookie Recipe

What ingredients are used in Dark Chocolate with Rosemary?

This elegant recipe uses high-quality dark chocolate (70-85% cacao), unsalted butter, fresh rosemary leaves, honey, flaky sea salt and vanilla extract. The combination creates a sophisticated flavour profile where the aromatic herb beautifully complements the rich chocolate.

How to bake Dark Chocolate with Rosemary at home?

Learn how to bake Dark Chocolate with Rosemary by creating a simple double boiler to melt your chocolate and butter together. After incorporating finely chopped rosemary, honey and vanilla, you'll spread the mixture onto parchment paper, sprinkle with sea salt, and allow it to set. No actual baking required - just patient melting and proper setting time!

Can I use dried rosemary instead of fresh in chocolate recipes?

While fresh rosemary is strongly recommended for its vibrant flavour and aromatic oils, dried rosemary can work in a pinch. Use about one-third the amount called for in the recipe, and consider steeping it in the melted butter for 10 minutes first to rehydrate and release its flavours.

What's the best way to cut chocolate bark cleanly?

For perfectly clean cuts in chocolate bark, ensure it's completely set first. Warm your knife blade under hot water, dry it thoroughly, then slice with confident, straight-down motions. Wipe and reheat the blade between cuts. For extra precision, score the surface lightly before making your full cuts.

How do herb-infused chocolates differ from traditional chocolate?

Herb-infused chocolates like rosemary chocolate offer a more complex flavour profile than traditional varieties. The aromatic compounds in herbs interact with chocolate's natural notes, creating unexpected depth and sophistication. These combinations tend to be less sweet and more nuanced, appealing to mature palates.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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