dark chocolate and pomegranate bark

prep time:  tbd
cook time:  tbd
servings:  8 servings

5 ounces dark chocolate pieces
2 tablespoon minced crystallized ginger
1 cup fresh pomegranate seeds

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.

2.  line a small baking sheet with parchment paper.  pour melted chocolate mixture on the the sheet.  use a spatula to smooth the chocolate into one even layer 1/4 inch thick.  sprinkle chocolate with remaining pomegranate seeds and sea salt.

3.  chill for 20 - 30 minutes or until firm.  break or cut into pieces and store in an airtight container, separating the layers with wax paper.  best served the same day.

- new york times, december 2013

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