It’s definitely chocolate season and we can’t help but reach for more of this addictive chocolate bark made with beautiful rose petals to give it a pop of color and hint of rose flavor. Cooking with rose petals dates back centuries. You can grow your own roses, buy food grade rose petals or source them organically.This recipe is a beautiful and impressive treat that is simple to make – once you’ve mastered tempering chocolate. You’ll need a thermometer; I recommend a laser thermometer to get an accurate, instant read, but any thermometer will do.
Almond Rose Chocolate Bark
- 12 ounces of your favorite high quality dark chocolate
- ½ cup sliced almonds
- ¼ cup organic dried rose petals
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 4 baking sheets
- parchment paper
- To temper chocolate: Fill a medium pot with 3 inches of water and heat over medium high heat.
- In a dry mixing bowl bigger than the pot, add 2/3s of the chocolate. Place over the pot and heat, stirring occasionally, until it melts completely and reaches 115 degrees F.
- Remove from heat and add remaining chocolate, vanilla, and almond extract. Mix until the added chocolate has melted and reaches below 84 degrees.
- Place chocolate over the pot of water again, careful to reheat only to 88 degrees. If you go over 91 degrees, you’ll have to repeat the process.
- Maintain chocolate at 85-88 degrees while in use.
- To make the bark: Line 4 baking sheets with parchment paper.
- Working quickly, spread chocolate in a thin, even layer. Sprinkle with almonds and roses.
- Set aside until hardened.