The Perfect (Small) Holiday Gift
I’ve always been a fan of homemade gifts for the holidays. Tiny homemade treats, if made in bulk, can be easily wrapped and handed to co-workers, the mail man or babysitters. When the New York Times released this version of a chocolate bark, I was excited. Not only is it a cinch to make, but it’s low cost, delicious and is beautiful with its bright red colors from the pomegranate seeds.
I made mine with white chocolate instead of dark. Though I’m not a big fan of white chocolate, I was more in love with the idea of a bright white chocolate with deep red pomegranate seeds. The results? I may be switching to white chocolate…
Dark chocolate and pomegranate Bark
(from the New York Times)
- 10 ounces dark or white chocolate
- 4 tablespoons minced, crystallized ginger
- 2 cups fresh pomegranate (seeds from about 1 pomegranate)
- 2 teaspoons 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 5 minutes. Remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
*White chocolate is a bit difficult to melt — once you see some of the white chocolate melted and shiny, remove from heat and whisk together, melting the rest of the 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 1/4 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. This is best served the same day it’s made, otherwise condensation may form on the surface.
Food blogger Kristy has been in love with food ever since she was building restaurants out of her plastic kitchen set at age 5. Now, she spends most of her free time exploring new markets, visiting local farms and perfecting the art of bread baking. Originally from Philly, she dreams of living in the mountains of New England or the Pacific Northwest someday.