Chocolate-Pomegranate-Ginger Bark
on Dec 04, 2013, Updated Apr 11, 2019
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A couple of weeks ago, we were at a friend’s home one Saturday evening. There were a handful of adults, and a handful of kids as well – a pretty good mix. For food, my friend echoed the company he had over. The main course was a variety of delicious sub sandwiches and a big tray of appetizers, consisting mostly of fresh fruits. There were grapes, there was mango, there was pineapple, and there were pomegranate seeds.
I was particularly intrigued by the pomegranate seeds. They were almost sweet, ever so crunchy, and completely delightful. Vaguely familiar with the ancient fruit from which these seeds were derived, I wanted to learn more about them and at the insistence of our 10 year old son Ike, who fell in love with their taste, I have been buying them on a regular basis since that night.
Fast forward a few weeks from that night at our friends, when two days ago I received this iMessage from my sister, Chef Kathy, which had an almost urgent tone to it. It stated simply: “Look @NYT article on pomegranate & candied ginger bark.” My sister is infinitely more creative than I am and when she suggests something like this, 9 times out of 10 I will take heed and follow her lead. I’m especially happy I did, in this case.
I put these holiday-centered treats together in a snap. Not having any candied ginger on hand, I instead slipped some fresh ginger root into my small food processor and added a touch of pure maple syrup to balance the hot zing of the fresh ginger. Similarly, I did not have bittersweet chocolate on hand but instead both unsweetened and semisweet baking chocolate. Long story short, I made do with what I had and the result was nothing less than completely delightful. What follows is essentially the recipe that I found for this treat but don’t be afraid to improvise to what you have on hand, and to your taste. You will love these, as will your family and guests.
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Chocolate Pomegranate Ginger Bark
Ingredients
- 10 oz. bittersweet chocolate, 60% cacao, broken into 1-inch pieces
- 1 cup fresh pomegranate seeds, from 1 large pomegranate
- 1-1/2 Tbs. minced candied ginger
- 1/4 tsp. fine sea salt
Instructions
- Line a baking sheet with parchment paper.
- 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.
- Gently stir most of the pomegranate seeds (reserve a tablespoon or so), and the ginger (break up any clumps with your fingers), into the chocolate.
- Scrape the chocolate mixture onto the baking sheet and spread it into an 8×10-inch rectangle.
- Sprinkle the remaining pomegranate seeds, along with the sea salt, evenly over the top, pressing them into the chocolate. refrigerate until fully set, about 30 minutes.
- Break the bark into chunks with your hands (be careful not to crush the seeds), and serve.
Notes
Use the back of a tablespoon to spread the bark and press the reserved pomegranate seeds into the bark.
Substitute 1 heaping teaspoon of fresh ground ginger root, cut with a small amount of sweetener of your choice. (For example, pure maple syrup.)
Experiment with the chocolate that you have on hand. I might have even added a few semi-sweet chocolate chips to bring the total mass of ch
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! Thanks to Chef Kathy for the tip and to YOU for the great recipe! Cannot wait to try this, Dan. As always, you are aces in my book. Thanks for sharing!
Thanks, Stacy – this is a fun and easy holiday treat; who can reisit just a small piece of bark? 🙂 Hope your holiday season is filled with joy!
Improvisation leads to the best comedy sketches. Similarly, your use of on-hand ingredients led to this Chocolate-Pomegranate-Ginger Bark gem. I applaud the versatility of it, and I like your thought to temper the ginger with honey. I’m sweet on this, Dan. Thanks for sharing the recipe.
Brooks,
Thanks for you comments, it’s always fun to come up with a new twist on recipes; particularly when the outcome is a good one! I appreciate hearing from you, as always!
I eat pom arils like candy! So it totally makes sense to me to incorporate it into candy. This looks great!
Joanne,
I’m quickly becoming addicted to these glowing seeds of goodness, myself. I can’t imagine anything with which they would not pair well!
The combination of flavors must be incredible! Thanks!
Thanks, you are spot on – the flavor profile of this is both festive and delightful. Many thanks, again for your kind comments!
Love the coarse sea salt – it almost looks like ice on this gorgeous bark! Pomegranate seeds give a beautiful festive coloring too
Shashi,
Thanks for the comments, this was a fun and easy holiday treat to put together!
Dan, your bark looks great! The sea salt is a lovely addition. Nice festive styling too.
Kelly,
Thanks for dropping by, I really appreciate hearing from you!
What a beauty Dan! Love the idea of pomegranate and ginger in a chocolate bark. Deeeelish!
Thanks, Anne! This is pretty and yummy and pretty yummy 🙂
Never occurred to me to mix pomegranate seeds in with a chocolate bark! Outstanding recipe – something I definitely want to try sometime.
Thanks for the comments, this is a different but pleasing taste combination. It has holiday written all over it!
Great idea your sister had!!
Ashley,
Indeed! Thanks for the comment, hope you are staying warm!!
I do a white chocolate, ginger, macademia nut and raspberry cranberry bark. This does sound very interesting!
Oooo this sounds really good! I love the addition of candied ginger into the mix too. I will have to try this bark, since I love them all! Don’t you? Have a great day Dan! xxoo
Thanks, Ladies. This is easy and very tasty!! I appreciate your comments 🙂