Servings: 8 – Approximately 3/4 lb
Preheat:
Prep Time: 10 minutes
Source: Melissa Clark , NYT
Quick, festive and fabulous
Ingredients:
140 grams bittersweet chocolate (5 ounces)
20 grams crystallized ginger (2 tablespoons)
140 grams fresh pomegranate seeds (1cup)
6 grams flaky sea salt (1teaspoon)
Directions:
1. Melt the chocolate in a double-boiler….Sit the chocolate until fully melted. Remove the bowl that contains the melted chocolate from the double-boiler and stir in the crystallized ginger and half of the pomegranate seeds.
2. Use a small baking sheet (toaster oven size) and line it with parchment paper. Pour the melted chocolate onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle the chocolate with the remaining pomegranate seeds and sea salt.
3. Chill the chocolate bark for at least 30 minutes or until firm. Break or cut into small pieces. Store in an airtight container. Serve the same day because condensation may occur.