10oz.bittersweet chocolate60% cacao, broken into 1-inch pieces
1cupfresh pomegranate seedsfrom 1 large pomegranate
1-½Tbs.minced candied ginger
¼tsp.fine sea salt
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 8x10-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.
You can melt the chocolate using a double boiler, which is what I did. 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