Crispy Dark Chocolate Bark with Ginger & Pomegranate

Crispy Dark Chocolate Bark with Ginger & Pomegranate

Makes approximately 10 (80 grams) servings

Nutrition & Cooking Notes:

1. *I used rice puffs (no sugar added) for this bark but you could use any puffed or flaked cereal grain of choice here (rice, quinoa, buckwheat, kamut, barley, corn, etc) — the trick is to make sure you select something that is crispy.  Millet puffs, for example, are typically soft and would not work very well here.
2. I also made this recipe with a flaked rice from Kashi and found it equally yummy.  The shape of the cereal grain you choose will change the look of the bark slightly (bumpy/ridgy, round or oblong) but as long as it’s crispy, you’ll get the desired crunch effect.
3. To benefit from the antioxidant power of dark chocolate aim for 70% cocoa or more.  I typically use 75%. If you are new to dark chocolate, start slowly and work your way up.
4. The quality of the pomegranate seeds really makes a difference — the first batch I bought was a little lackluster, monochromatic and not very juicy.  The second batch tasted like something all together different.  Plump, full of juice and very tasty. Buying the arils (seeds) alone will allow you to assess how healthy and vibrant they appear (look for brighter coloured ones).
5. The ginger really adds to this recipe so unless it’s not your thing, I highly recommend it.
6. Although I didn’t use it in this recipe, a sprinkle of coarse sea salt might also be fun if you like the combination of sweet/salt.

Directions:

1. Line a baking sheet with wax or parchment paper.
2. Place the chocolate in a sturdy pot set to the lowest temperature on the stove.  Watch the chocolate carefully as it melts (stirring to assist) and ensuring that it does not come into contact with water.
3. Once the chocolate has fully melted, remove from heat and add the finely chopped ginger followed by the puffed cereal, mixing to combine.
4. Spread the chocolate mixture out onto the prepared baking sheet in a rectangular shape (or something like that).
5. Sprinkle the surface of the chocolate mixture with the pomegranate seeds, gently pressing them into the chocolate.
6. Place the bark in the refrigerator to set for approximately 30-60 minutes.
7. You can break the bark into chunks with your hands (being careful not to crush the seeds) or use a knife if preferred (if the bark is not fully set, the chocolate will begin to melt in your hands).
8. Store the bark in a sealed container in the fridge or freeze (my preference).  The bark should last for up to five days in the fridge however the pomegranate seeds might start to sweat before that time.