Author Notes: Dark chocolate almond bark is decorated with bittersweet pomegranate seeds and spicy ginger for a delicious and gorgeous treat. —Vicky | Things I Made Today
ounces Bittersweet chocolate, coarsely chopped
cup Pomegranate seeds
cups Candied ginger, diced
cups Slivered almonds
Large pinch or two of Maldon sea salt
Unsalted butter for pan
In This Recipe
- In a small saucepan over low heat, melt chocolate, stirring frequently and taking care not to burn the chocolate.
- Remove saucepan from heat and stir in ⅔ of the pomegranate seeds, ⅔ of the ginger, and ⅔ of the almonds.
- Pour mixture out onto a buttered piece of parchment paper and spread so it measures about 8 by 8 inches. Sprinkle remaining ginger, pomegranate seeds, almonds, and salt on top.
- Refrigerate bark for at least an hour, then using your hands or a knife, break apart into pieces.