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Chocolate-Pomegranate-Ginger Bark


serves 6

  • by from Fine Cooking
    Issue 119

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

  • 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

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 8x10-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.

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

Photo: Scott Phillips

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.

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

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!

I've made this twice - so far! It's delightful -- different and delicious. The first time I followed the recipe to a T. I was a bit disappointed at how the chocolate smeared when I pushed down on the pomegranate seeds, and then later when breaking the bark apart many of the seeds fell out anyway. The second time I stirred all of the seeds into the bark (you might hold back a few to sprinkle over the finished bark on your serving platter) -- however I did NOT stir in the salt, instead sprinkling it on top for a nice sparkle -- also now I get an interesting sparkle of salt taste next to the pop of the pomegranate. Trust me, it's awesome! Note I got 2 full cups of seeds out of my pomegranate, and finally, my husband wants me to try an even greater percentage cacao next time.

I had some pomegranate seeds left over from another recipe so I decided to give this a try. Easy to make and quite tasty. Breaking the bark into small pieces was a little challenging as some of the pomegranate seeds kept falling off. I'd make this again.

This was super easy and the finished texture is great -- the bark has a great snap to it cold from the fridge. Only problem is I decided I'm not crazy about candied ginger. I wonder what other flavour I could add to balance out the dark chocolate (I used 70% Lindt)? Going to try it with fleur de sel to amp up the salt as well.

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