Espresso, Orange and Rosemary Bark


1/2 cup diced crystallized ginger
1 sprig rosemary
400 Grams 72% dark chocolate
15ml espresso balsamic
½ cup sugar
¼ cup orange juice
Grated orange peel



Cover a large sheet pan with 1 sheet of parchment paper and set aside.
Grate the orange peel and mix with sugar. Dip the rosemary sprigs in the orange juice and coat the sprig with the orange peel and sugar mix. Put aside to dry.
Roughly chop chocolate into 1-inch pieces. Transfer chocolate to a double boiler. Melt chocolate on low, stirring frequently throughout. Continue stirring until fully melted. Turn off heat and continue stirring until slightly cooled, about 3 minutes. Add the Espresso balsamic and stir. Using a rubber spatula thinly spread the cooled chocolate on the paper-lined sheet pan. While the chocolate is still soft, distribute evenly the chopped crystallized ginger, any combination of ingredients over the chocolate.
Refrigerate bark for at least 30 minutes to allow chocolate and toppings to set. Once set, remove from the refrigerator and cut chocolate into bark-size pieces. Bark can be served immediately or stored in 1 or 2 layers inside an airtight container in the refrigerator.
By Rhea