HAPPY DECEMBER MY FRIENDS.
I am very excited to share this quick, easy and incredibly tasty and unique festive dessert!
Although finals are starting next week (tears of panic and pain), it is also the start of December (tears of joy)!! December is an awesome month because I love everything about Christmas, from tacky decorations to Christmas songs on the radio and even Christmas themed clothing. I also especially love Christmas themed food and baked treats.
This chocolate bark is so easy to make and would impress absolutely anyone. The key to the success of this recipe is using high quality chocolate. I used regular chocolate chips and although the potential was DEFINITELY there, it was lacking that texture and taste only pricier chocolates can provide.
Every bite of this bark is like a party in your mouth, with the pomegranate seeds bursting and the candied ginger adding that extra bit of kick. I think this recipe is just the perfect gift or dessert idea for this Christmas season!
Pomegranates can be a pain to prepare, but I recently discovered a method that is mess-free and actually kind of fun! What I do is cut my pomegranate in quarters, and then I easily take apart the seeds from the pomegranate in a big bowl of water! The seeds will sink and the rest of the fruit floats, making it easy to separate the edible fruit from the rest.
Let’s get into the recipe!
- 10 oz. dark chocolate (60-75%), high quality and broken into pieces
- 1 cup pomegranate seeds
- 2 tbsp. candied ginger
- 2 white chocolate baking squares (about 2 tbsp white chocolate chips)
- Prepare a 9x13 baking dish by lining it with aluminum (any size dish can be used, however smaller pans will create a thicker bark).
- Cut the candied ginger into small pieces and set aside.
- Melt the dark chocolate for 1 minute and follow by 15 second increments until the chocolate is fully melted.
- Mix the ginger into the dark chocolate mix and spread it evenly into the baking sheet.
- Sprinkle the pomegranate seeds onto the chocolate and gently press them down using a spatula, to ensure they remain stuck in the chocolate*.
- Microwave the white chocolate for roughly 30 seconds and place the melted chocolate in a small bag. Cut a small piece off of the edge of the bag and drizzle onto the dark chocolate.
- Freeze for 20-30 mins before breaking into pieces.
- *Do not mix the pomegranates into the melted chocolate as the water content of the seeds will cause the chocolate to instantly harden and seize.
- Optional add in idea: small marshmallows would be a great addition to this chocolate bark. Simply add them onto the chocolate while it is still warm.
Hope you all enjoyed this post and I hope you get to try this recipe out!