Chocolate Ginger Bark With Green Tea Powder
Updated May 23, 2024
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound semisweet dark chocolate, roughly chopped
- 2tablespoons extra virgin olive oil
- 23-inch pieces of ginger, peeled and finely chopped
- Freshly grated zest of 2 limes, or more if desired
- 1tablespoon honey
- 4tablespoons salted butter, cut into cubes
- 1½cups candied ginger, roughly chopped
- 1tablespoon matcha, more to taste (Japanese green tea powder)
Nutritional analysis per serving (14 servings)
332 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 29 grams sugars; 3 grams protein; 58 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
Melt the chocolate in a double boiler. Meanwhile, in a small pan, simmer the oil, chopped ginger, lime zest and honey for 2 to 3 minutes and then strain, pressing the ginger to remove any excess liquid. Stir the butter into the melted chocolate, followed by the honey mixture. Fold in the candied ginger and spread on a foil-lined 9-by-11-inch tray. Refrigerate until it hardens. Break up the bar and sprinkle with green tea powder. Serve chilled.
Private Notes
Comments
My brother thought the green powder was mold :-). Everybody liked the taste, though. The matcha adds a weird but good taste note.
This is surprisingly good and tastes very much like a Japanese dessert would. Breaking the bar into long shards and standing them up in narrow bowl makes a beautifully striking presentation....everyone enjoyed pulling pieces and savoring them. 3 dinner guests asked for the recipe.
Yes! They are the same :D
This is great and easy to make. You should make it. If you are worried about the macha (which you shouldn't be) just add it to a piece and give it a try before you cover them all. The chocolate will still be good if you decide to not use the macha.
I quickly realized this would be more candied ginger than I'd like, so I used 1/2 cup finely chopped candied ginger and 1 cup finely shredded dried coconut instead. I'm in love! Amazing flavor combination. Oh and I used Miyoko's vegan butter.
Made this as part of a cooking competition & these put our team over the top for the win.
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