Feeds:
Posts
Comments

Posts Tagged ‘fine cooking magazine’

Chocolate-Pomegranate-Ginger Bark Candy

The intensity of bittersweet chocolate mixed with the spicy zip of candied ginger tantalizes my taste buds beyond delight, but the bursts of fresh, tart, pomegranate juice in my mouth sends them into pure ecstasy. This confection combines few ingredients to create a depth of flavors you’d not expect from such a simple recipe. Individually, each ingredient is potent enough to stand alone, but when combined, they deliver an incredible treat. Flavonoid-rich dark chocolate, zingibain-rich ginger, and antioxidant-rich pomegranate juice give impressive reasons to eat this candy. Too bad I had to force myself to sample so many pieces to write this review!

Chocolate-Pomegranate-Ginger Bark
Recipe from Oct/Nov issue of Fine Cooking Magazine

Ingredients:
10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
1 cup fresh pomegranate seeds (from 1 large pomegranate)
1½ Tbs. minced candied ginger
1/4 tsp. fine sea salt

Directions:
1. Line a baking sheet with a silicone baking mat or waxed paper.

2. Put the chocolate in a wide, shallow, microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth, heating in additional 15-second increments if necessary.

3. Gently stir half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate.

4. Scrape the chocolate mixture onto the baking sheet and spread it into an 8×10-inch rectangle.

5. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate.

6. Refrigerate until fully set, about 30 minutes.

7. Break the bark into chunks with your hands (be careful not to crush the seeds), and serve. The bark will keep, refrigerated, for up to 5 days.

Serves 6

Linnell’s Notes:
1. Obviously, the better quality chocolate you use, the better tasting bark you’ll have.
2. To open up a pomegranate see the instructions in my “Linnell’s Notes” section of my post Brussels Sprouts Roasted on the Stalk. The pomegranates I had were huge, so I used more pomegranate seeds than called for. The next time I make this recipe (and I will be making this again), I will cut back on the amount of pomegranate seeds.
3. I minced a little bit of extra candied ginger to sprinkle on top of the bark.
4. You might be considering omitting the salt from this recipe, but don’t! I think the salt adds a good counterbalance to the other flavors.

Enjoy! Enjoy! Enjoy!

Read Full Post »

%d bloggers like this: