Chocolate Almond Bark With Pomegranate And Ginger

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

Serves: 10


  • 10 ounces Bittersweet chocolate, coarsely chopped
  • 1 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


  1. In a small saucepan over low heat, melt chocolate, stirring frequently and taking care not to burn the chocolate.
  2. Remove saucepan from heat and stir in ⅔ of the pomegranate seeds, ⅔ of the ginger, and ⅔ of the almonds.
  3. 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.
  4. Refrigerate bark for at least an hour, then using your hands or a knife, break apart into pieces.

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