Dark Chocolate Christmas Bark with Pomegranate Seeds, Pistachios, and Candied Ginger

Servings: Regardless of the number I put here it's never enough if you know what I mean!
Time: 30min/prep; 15min/cook
Difficulty: easy
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Merry Christmas and Happy Holidays to you all. Thank you for viewing my new blog, for following, likes and comments! I am very appreciative and humbled!

Dark chocolate, pomegranate seeds, pistachios, and candied ginger…yum!

Making this and two other types of bark, and giving them away as gifts has become a Christmas tradition for me.

INGREDIENTS

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2 lbs dark chocolate, 54% min chocolate solids
- I have used chocolate with higher % of chocolate solids but found it too bitter since I don’t add any additional sugar.
2 cups roasted, unsalted pistachios
2 + 1 cups fresh pomegranate seeds
3/4 cups candied ginger small dice (about 1/4 inch cubes)
(that’s it)

DIRECTIONS

Preparation:

Line a baking tray with parchment paper; set aside.
Wash and pat dry two large pomegranates, cut a shallow ring about 1 inch from the top of each pomegranate, remove the top cap, make shallow cuts down the membrane line, separate the sections (see photo above), remove the seeds, rinse and remove any discolored seeds and white membrane; set seeds aside.
Break up chocolate bar into small pieces.
- I have tried several different brands and have found the best bar for this are from Trader Joe’s.
- Place the chocolate pieces in a medium sized stainless steel bowl; set aside.
Place the pistachios in a bowl larger than the amount of pistachios (you will be placing the diced candied ginger in it later).
Dice the candied ginger, place in the bowl with the pistachios.
- The diced candied ginger is sticky so will have a tendency to clump together, mix well with the pistachios until you no longer have clumps of candied ginger; set aside.
Remove 1/2 cup of the pistachio and candied ginger mixture; set aside.

Cooking:

Place a medium size soup pot on a burner set to medium-low, pour about a cup of water into the pot, bring to no more than a light simmer.
- Do not bring to a boil, just a light simmer.
Place the bowl with the chocolate pieces over the pot of lightly simmering water.
- You want to melt the chocolate slowly.
- Stir frequently with a heat-resistant plastic spatula.
Once all the chocolate has melted add the larger of the two portions of pistachio and candied ginger mix, mix well.
QUICKLY add two cups of pomegranate seeds and mix well.
QUICKLY pour the chocolate mixture onto the parchment paper-lined baking tray and spread out evenly using the spatula.
Sprinkle with the remaining pistachio and candied ginger mixture, and 1 cup of pomegranate seeds, press down lightly, allow to cool at room temperature for 30 minutes.
Place the tray in the fridge for one hour.
Your Christmas bark has set and is ready to break up and give away (ok, ok, save some for yourself)
- Note: I break this particular bark by hand because you may cut into the pomegranate seeds leaking juice all over the place.
By the way…because of the fresh pomegranate seeds this bark has to be stored in the fridge and must be eaten within seven days but I don’t think that will be a problem!