Dark Chocolate and Pomegranate Bark
Updated May 1, 2024
- Total Time
- 10 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 140grams dark (bittersweet) chocolate pieces (5 ounces)
- 20grams minced crystallized ginger (2 tablespoons)
- 140grams fresh pomegranate seeds (1 cup)
- 6grams flaky sea salt (1 teaspoon)
Nutritional analysis per serving (8 servings)
114 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 1 gram protein; 100 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fit a heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Place the chocolate in the bowl and stir until fully melted, about 5 minutes. Remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
- Step 2
Line a small baking sheet with parchment paper. Pour melted chocolate mixture onto the sheet. Use a spatula to smooth the chocolate into one even layer about ¼ inch thick (it does not need to fill the entire sheet). Sprinkle chocolate with remaining pomegranate seeds and sea salt.
- Step 3
Chill for 20 to 30 minutes or until firm. Break or cut into pieces and store in an airtight container, separating the layers with wax paper. This is best served the same day it’s made, otherwise condensation may form on the surface.
- Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
This dessert is delicious but the salt measurement is off. The first time I made it, I weighed out 6 grams using Maldon sea salt flakes, which came to 2.5 teaspoons worth. The resulting bark was waaaaay too salty, fairly inedible. Now I make it using just 1/3 teaspoon, which provides a nice undercurrent of salt without overwhelming the dessert.
If made by this technique, chocolate will condense on the surface. To avoid this, temper the chocolate with baking chocolate and store at 65-70 degrees--the intense cold of the fridge will cause the chocolate to bloom and become discolored. Also, blot the pomegranates as dry as possible in order to prevent the chocolate from seizing or not adhering to the pomegranates sprinkled atop the bark.
You need to press the pomegranate seeds into the chocolate when it's soft so they adhere--otherwise a lot fall off. The taste is great in any case.
This was great - added dried cherries instead of the ginger.
Used 8oz of the Ghirardelli dark melting wafers over a double boiler until just melted. Poured into an 8x8 pan with parchment and sprinkled the pomegranate seeds (drained) in. Then sprinkled a little flaky salt and stuck it in the fridge. Tastes great, super easy and did not run into any of the fussiness or trouble that other people have described.
Definitely only make this if you’re planning on eating all of it the same day. It doesn’t keep well. I kept leftovers in the fridge between wax paper and sealed in an airtight container. The next day it had gathered condensation and was melty. Luckily we only had about 2 broken off pieces left - it was truly delicious and our guests loved it. Just glad I didn’t end up giving it to them in gift bags to take home.
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