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.