Dark Chocolate and Pomegranate Bark

Image By: Pink Proverb

Tis’ the season to make chocolate! I found this recipe on the New York Times website yesterday, and I had to try making it — Dark Chocolate and Pomegranate Bark with ginger. I loved it so much I made the remix — White Chocolate and Pomegrante

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The taste is very refreshing. In every bite, you get a burst of pomegranate juice that I love. To be honest, the one thing I had hate about a pomegranate is the work you have to put in just to get the juice, but it was well worth all of the work.

Image By: Pink Proverb

Check out the recipe. It’s pretty simple and it only takes 10 minutes!

Image By: Pink Proverb

Dark Chocolate and Pomegranate Bark Recipe 


INGREDIENTS

  • 140 grams dark (bittersweet) chocolate pieces (5 ounces)
  • 20 grams minced crystallized ginger (2 tablespoons)
  • 140 grams fresh pomegranate seeds (1 cup)
  • 6 grams flaky sea salt (1 teaspoon)

PREPARATION

1.
Fit a heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Place the chocolate in the bowl and stir until fully melted, about 5 minutes. Remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
2.
Line a small baking sheet with parchment paper. Pour melted chocolate mixture onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle chocolate with remaining pomegranate seeds and sea salt.
3.
Chill for 20 to 30 minutes or until firm. Break or cut into pieces and store in an airtight container, separating the layers with wax paper. This is best served the same day it’s made, otherwise condensation may form on the surface.
YIELD
About 3/4 pound of bark (8 servings)

  • NOTE

    Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

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