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