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Chocolate-Pomegranate-Ginger Bark

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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

Chocolate-Pomegranate-Ginger Bark
 
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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
  1. Line a baking sheet with a silicone baking mat or waxed paper.
  2. 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.
  3. Gently stir half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate.
  4. Scrape the chocolate mixture onto the baking sheet and spread it into an 8×10-inch rectangle.
  5. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate.
  6. Refrigerate until fully set, about 30 minutes.
  7. 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.

Chocolate-Pomegranate-Ginger Bark


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Comments

  2. I think milk chocolate has not as much as dark chocolate 🙂 but hey it is for the soul!

  4. 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 ‘ !!!)

  6. 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.

  10. 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.

  12. 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.

  14. 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!

  16. 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.

  17. 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!

  19. 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.

  20. 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

  32. 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

  33. 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!

  36. 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.

Trackbacks

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  8. […] Chocolate, Pomegranate, Ginger Bark This super simple dessert melds sweet, tart, and spicy. The pomegranate seeds are a rich source of polyphenols, an antioxidant known to protect against the adverse effects of UV radiation . Chocolate contains flavonols, an antioxidant that protects the skin against UV rays . Look for dark chocolate with a cacao content above 70 percent for higher antioxidant power. […]

  17. […] 25. Chocolate, Pomegranate, Ginger Bark This super simple dessert melds sweet, tart, and spicy. The pomegranate seeds are a rich source of polyphenols, an antioxidant known to protect against the adverse effects of UV radiation. Chocolate contains flavonols, an antioxidant that protects the skin against UV rays. Look for dark chocolate with a cacao content above 70 percent for higher antioxidant power. […]

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