8 oz good-quality semisweet and bittersweet chocolate, such as Scharffen Berger, finely chopped
¼ cup tea leaves (green teas with herbal or floral notes work best)
½ tsp. sea salt slakes, such as Maldon
1. Melt chocolate in a heatproof bowl set over a pan of simmering water.
2. Line a half-sheet pan (13x18) with parchment. Pour melted chocolate into pan, spreading to edges.
3. Immediately sprinkle tea over chocolate, followed by sea salt.
4. Set aside for 2 hours or until firm. Cut bark using a chef's knife.
(credit: magazine: Better Homes and Gardens)