A few weeks ago we spent a Saturday evening at a friend’s house. There were adults and kids, a casual, cheerful mix. The main course was an assortment of sub sandwiches, and the appetizer table featured mostly fresh fruit: grapes, mango, pineapple—and pomegranate seeds.
The pomegranate seeds caught my attention. They were sweet and crunchy in a subtle, delightful way. After tasting them, our 10-year-old son, Ike, became an instant fan, and I’ve been buying pomegranates regularly ever since. Curious about the fruit and inspired by Ike’s enthusiasm, I began using the seeds in recipes.
Then, just a few days ago, my sister Kathy—who is a chef and endlessly creative—sent an urgent-sounding iMessage: “Look @NYT article on pomegranate & candied ginger bark.” I usually take her suggestions seriously, and this time I’m glad I did.
I made these festive bark pieces quickly. I didn’t have candied ginger, so I pulsed fresh ginger in the food processor and added a touch of pure maple syrup to tame the heat. I also substituted a mix of unsweetened and semisweet baking chocolate for the bittersweet chocolate called for in the original. The result was beautifully balanced—crisp ruby pomegranate seeds, bright ginger, and rich chocolate. Below is the adapted recipe; feel free to improvise with what you have and to suit your taste. Your family and guests will love it.
👨🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!
Pin
Chocolate Pomegranate Ginger Bark
Ingredients
- 10 oz. bittersweet chocolate, 60% cacao, broken into 1-inch pieces
- 1 cup fresh pomegranate seeds, from 1 large pomegranate
- 1-1/2 Tbs. minced candied ginger
- 1/4 tsp. fine sea salt
Instructions
-
Line a baking sheet with parchment paper.
-
Place the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just begins to melt, about 1 minute.
-
Stir with a spatula until the chocolate is fully melted and smooth, microwaving in additional 15-second bursts if needed.
-
Gently fold most of the pomegranate seeds (reserve about a tablespoon) and the minced candied ginger into the melted chocolate, breaking up any clumps with your fingers.
-
Scrape the chocolate mixture onto the prepared baking sheet and spread it into an 8×10-inch rectangle.
-
Sprinkle the reserved pomegranate seeds and the sea salt evenly over the top, pressing them gently into the chocolate. Refrigerate until fully set, about 30 minutes.
-
Break the bark into pieces by hand (take care not to crush the seeds) and serve.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.