Salted Dark Chocolate, Pecan And Rosemary Bark

Roast a couple handfuls of pecans either in the oven, or in a frying pan on the stovetop. I prefer using the frying pan method as it is easier to watch them.
Stir the pecans often to prevent them from burning.
Once the pecans are nice and browned, set aside to cool.
Meanwhile in a double boiler, melt approximately a half and half combination of semi-sweet chocolate chips and some good quality dark chocolate. I use Bernard Callebaut baking chocolate which is lovely and rich. Stir the chocolate until melted then pour onto a parchment lined baking sheet.
Spread the melted chocolate with a spatula.
While the chocolate is still warm, top with the roasted pecans, chopped rosemary and then sprinkle with coarse sea salt.
Let the chocolate bark harden and cool, then break into bite sized chunks.
Try not to eat all of it!