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Recipe

Chocolate-Pomegranate-Ginger Bark

Featured in our 2017 Christmas Guide
Scott Phillips

Servings: 6

Impressive-looking yet quick and simple to make, this confection makes a perfect holiday or hostess gift.

Ingredients

  • 10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
  • 1 cup fresh pomegranate seeds (from 1 large pomegranate)
  • 1-1/2 Tbs. minced candied ginger
  • 1/4 tsp. fine sea salt

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 39
      Fiber (g): 7
      Protein (g): 5

Preparation

  • Line a baking sheet with a silicone baking mat or waxed paper. Put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and  smooth, heating in additional 15-second increments, if necessary.
  • Gently stir half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate. Scrape the chocolate mixture onto the baking sheet and spread it into an 8×10-inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate. refrigerate until fully set, about 30 minutes. Break the bark into chunks with your hands (be careful not to crush the seeds), and serve.

Make Ahead Tips

The bark will keep, refrigerated, for up to 5 days.

Reviews

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Reviews

  • Kokinneke | 05/28/2015

    MINDBLOWINGLY TASTY! The flavours (sweet, salty, acid and mildly hot) and textures (melting, chewy, liquid) combine to give you a taste-bud-fire-work-bouquet-finale experience that will blow your mind. Beware: HIGHLY ADDICTIVE!!! Keep a batch stashed away in a secret hiding place because before you know it, there won't be any left.

  • User avater
    blubarry | 12/12/2013

    I used a little more ginger than the recipe called for because I love ginger. It was easy and really delicious.

  • SGreenEyes | 01/27/2013

    Simple, great recipe for a special treat or gift! I only used half the ginger - but next time will use more. Also, BEFORE PRESSING POMEGRANATE SEEDS ON, I DRAINED THEM on paper towel - therefore, they stuck to the chocolate without falling off!

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