Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Line a baking sheet with parchment 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 most of the pomegranate seeds (reserve a tablespoon or so), and the ginger (break up any clumps with your fingers), into the chocolate.
  • Scrape the chocolate mixture onto the baking sheet and spread it into an 8x10-inch rectangle.
  • Sprinkle the remaining pomegranate seeds, along with the sea salt, 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.