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
Ingredients
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10 ounces
Bittersweet chocolate, coarsely chopped
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1 cup
Pomegranate seeds
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⅓ cups
Candied ginger, diced
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⅓ cups
Slivered almonds
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Large pinch or two of Maldon sea salt
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Unsalted butter for pan
Directions
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In a small saucepan over low heat, melt chocolate, stirring frequently and taking care not to burn the chocolate.
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Remove saucepan from heat and stir in ⅔ of the pomegranate seeds, ⅔ of the ginger, and ⅔ of the almonds.
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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.
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Refrigerate bark for at least an hour, then using your hands or a knife, break apart into pieces.
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