Believe it or not but this is an absolute must for every chocolate lover
The bursts of fresh, tart, pomegranate juice mixed with dark chocolate and ginger is an explosion of flavors.
This depth of flavors you’d not expect from such a simple recipe! Scroll until the end for a raw version of the chocolate 🙂
Chocolate-Pomegranate-Ginger Bark
Ingredients
- 10 oz. bittersweet vegan chocolate (60% cacao), broken into 1-inch pieces
- 1 cup fresh pomegranate seeds (from 1 large pomegranate)
- 1½ Tbs. minced candied ginger (optional)
- ¼ tsp. fine sea salt
Instructions
- Line a baking sheet with a silicone baking mat or waxed 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 half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate.
- Scrape the chocolate mixture onto the baking sheet and spread it into an 8×10-inch rectangle.
- Sprinkle the remaining pomegranate seeds 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. The bark will keep, refrigerated, for up to 5 days.
Of course, you can make (with just a little bit more effort) the chocolate raw by simply combining coconut oil with agave syrup and cacao powder. The amount depends on how much chocolate you want to make, but parts should stay equal 1/3. (for example single serving: 4 tbsp melted coconut oil/4 tbsp agave syrup/4 tbsp level cacao powder) Double, triple etc. as you wish.
Love it, will definitely try.
Thanks Rutvika, Let me know how it turn out. 🙂
Saw this today and had to try it. To say it’s awesome is an understatement. I’ve already shared the recipe. If this was the only dessert I was allowed to have for the rest of my life I would die a happy girl.
Thank you so much! I am glad you enjoyed it!
What sorcery is this? Be still my beating heart.
Sooooo amazing! But how do any of you wait long enough for it to cool? I made this as a special treat for my DH, who is recovering from surgery, as a special get-well treat, but will be making it more from now on. Thank you!
Hei Michelle, so glad you liked them 🙂 What I do is that I make a small badge and put it into the freezer so I can eat a small piece just after 5 minutes 😉 xoxo
Where would one find candied ginger?
We find it in our local store, but I guess you can also order it online. where are you from? XOXO
St. Louis, MO
look what I found for you 🙂 http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe/index.html
homemade it is even better!
Thank so much delialah, I will certainly give it a go!
That ^^^^ was supposed to be a nested comment about making my own candied ginger. sorry! :0
no problem 🙂 let me know how it turns out!
I am going to try this with white chocolate!! Looks delicious!
Let me know how it turns out! I am curious! 🙂
I’m going to attempt this for an office party on Friday. Nervous!
Hey Susan, good luck! Please let me know how they turned out 🙂 xo
Hi! So has anyone tried this using just ground ginger? (just from the spice section in the grocery store) What will I miss out one not using the candied ginger? Or will I ruin this wonderful recipe? 🙂
-Kate
Hi Kate You clearly won’t. Both versions are wonderful. I just tried it with the candied bbecause of christmas. It makes the whole recipe a little bit more festive ( maybe because of the sugar ;)) you then have the flavor of the pomegranate which is hard and the chocolate which is rather bitter if you take a really dark one. The candied ginger adds the sweetness to this duo 😀 Hope I could help.
Thank you so much 🙂 Please let me know how it turns out. I am curious! Merry Christmas!
I am trying this recipe with a friend today. I was thinking of doing a batch with some crushed red pepper to add a little kick to the recipe. I’m excited to see how this turns out!
I am also considering whether or not to add coffee to the mix. I don’t know yet, but I will be sure to update on what happens.
Please let me know it sounds awesome!!
I used the Alton Brown homemade candied ginger rather than trying to find some in the store, cheap and relatively easy (except for the mincing part), I would recommend it to anyone. I haven’t had store bought before so I can’t compare the two, but this way it turned out really spicy, sweet, and delicious.
I also used cayenne pepper to heat it up instead of the crushed red pepper, it was really good – if you like your chocolate spicy, which I do. I used 1/2 teaspoon of finely ground cayenne pepper, which didn’t seem like a lot… until we added the ginger. I am impressed by how much hotter the bark got as it sat to set. Still really good, but I’d probably stick to a 1/4 teaspoon next time.
I did a separate batch with the coffee, because I’m not sure how I feel about spicy coffee, and it was equally good! I recommend it to anyone who likes coffee. I just sprinkled in instant coffee until I liked the taste, then sprinkled some on top as the chocolate set. Even my mom who is strongly against fruit in her coffee really likes it.
Thanks for sharing this recipe (even though I changed it some… recipes are more like guidelines anyway… right?) I’m sure it’s good any way you make it!
I think you did awesome! Thanks for letting us know!
Oh my, I can’t believe I found this recipe. Thank you, this is a must make in my house. I actually made a „bacon, sesame brittle“ for thanksgiving {it went crumbled on top of my sweet potatoes}…so good.
Happy that you liked it! Sounds awesome!
I was wondering if you think leaving the ginger out will ruin the recipe. Ginger makes my friend who I was planning on making it for sick, but I don’t know if just the pomegranate seeds and chocolate will taste as good.
Hello darling! It will! 🙂 tested and approved!
Yay! Thank you for letting me know! 🙂
Excellent; this was devoured quite quickly.
Thanks for any other great article. Where else may just anybody get that type of info in such an ideal way of writing?
I’ve a presentation next week, and I am on the search for such information.
I know dark chocolate has more antioxidants, but I wonder how it would work with milk chocolate?
I think milk chocolate has not as much as dark chocolate 🙂 but hey it is for the soul!
just made it 🙂
I had first to translate (because I live in Greece,) then find all the materials ( and make measurements in grams and centimeters ) I hope it was all ok
I had difficulty with candied tzintzer- how do you rub them without making clumps;
Thank you very much
(and I cant wait for the next 25 ‚ !!!)
Awesome! Sometimes when the ginger clumps I freeze him first 🙂 hihi! Keep up the good work!
Ahhhh Im loving the pomegranate and ginger combo in this lovely bark!! Im sure its bursting with flavor !!