Impressive-looking yet quick and simple to make, this confection makes a perfect holiday or hostess gift.
Make Ahead Tips
The bark will keep, refrigerated, for up to 5 days.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?