Makes about ¾ pound of bark (8 servings)
5 ounces dark (bittersweet) chocolate pieces
2 tablespoons minced crystallized ginger
1 cup fresh pomegranate seeds
- Husky guide on UW cheerleading tryouts goes global
- Look like this, not that: UW pulls cheerleader-tryout advice after angry backlash
- CEO makes fiery emails about Muslims part of the workday
- Seahawks take Germain Ifedi with first-round pick in NFL draft
- APNewsBreak: Investigators look at overdose in Prince death
Most Read Stories
1 teaspoon flaky sea salt
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 five 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 onto the sheet. Use a spatula to smooth the chocolate into one even layer about ¼ inch thick. (It does not need to fill the entire sheet.) Sprinkle chocolate with remaining pomegranate seeds and sea salt.
3. Chill for 20 to 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 day it’s made; otherwise condensation may form on the surface.
Adapted by The New York Times from Tom Faglon