Wednesday, April 10, 2013

chocolate pomagrante and ginger


Serves 6
When you put the whole piece into your mouth and bite into it, you get the richness of the chocolate with a burst of pomegranate juice laced with the ginger crystals!!

10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
1 cup fresh pomegranate seeds (from 1 large pomegranate)
2 tablespoons minced candied ginger
1/4 tsp. fine sea salt
Line a baking sheet with a silicone baking mat, waxed paper, or chocolate transfer sheet. 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. Do not microwave until the chocolate is completely melted as it will become burnt and seize. (You can also melt the chocolate in a double boiler pan or bowl over another pan of simmering water, making sure the water is not touching the top pan). Gently stir half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate. Scrape the chocolate mixture onto the baking sheet and spread it into an 8x10-inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate. refrigerate until fully set, about 30 minutes. Break the bark into bite size chunks with your hands (be careful not to crush the seeds, and need not be consistent sizes and shapes), and serve.

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