Dark Chocolate Pomegranate Bark
Yield: Depends on size of chunks
- 10 oz. bittersweet chocolate (60% cacao), broken into 1" pieces
- 1 1/2 Tbsp. minced candied ginger
- 1/4 tsp. fine sea salt
- 1 c. fresh pomegranate seeds
- Line baking sheet with waxed paper. Place chocolate in wide shallow bowl and microwave 1 minute. Stir with spatula and heat additional 15 seconds, stirring again. Repeat process until chocolate is completely melted and smooth. Gently stir in ginger, salt and half the pomegranate seeds. Scrape mixture onto waxed paper and spread into 8x10" rectangle. Sprinkle remaining pomegranate seeds evenly over top, pressing them into the chocolate. Refrigerate until fully set, about 30 minutes. Break bark into chunks, being careful not to crush seeds. Bark will keep in fridge for 5 days.