Salted Chocolate Ginger Bark with Pomegranate Seeds
I'll be making this delicious bark to have as part of our Valentine's dessert.
12 ounces bittersweet chocolate
(60% cacao), broken into 1-inch pieces
2 tablespoons minced
crystallized (candied) ginger
Coarse sea salt
½ cup pomegranate seeds
1. Place the chocolate pieces in a medium pan and
melt over moderate heat. Stir until chocolate is smooth. Remove from heat and
stir in ginger.
2. Transfer mixture to a 2-quart baking dish and
spread evenly.
3. Refrigerate until the bark is no longer warm and
is soft enough to gently press the pomegranate seeds into the chocolate. Season
the bark with coarse salt.
4. Refrigerate for at least 30 minutes or until the
bark is hard. Gently break (being careful not to crush the pomegranate seeds)
into serving pieces. Keep refrigerated until serving time. Bark will last about
5 days.
