- 10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
- 1 cup fresh pomegranate seeds (from 1 large pomegranate)
- 1-1/2 Tbs. minced candied ginger
- 1/4 tsp. fine sea salt
Line a baking sheet with silicone baking mat or waxed paper. Put chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with spatula until chocolate is completely melted and smooth, heating in additional 15-second increments, if necessary.
Gently stir half pomegranate seeds, ginger (break up any clumps with your fingers), and salt into chocolate.
Scrape chocolate mixture onto baking sheet and spread it into an 8x10-inch rectangle. Sprinkle remaining pomegranate seeds evenly over top, pressing them into chocolate.
Refrigerate until fully set, about 30 minutes. Break bark into chunks with your hands (be careful not to crush the seeds), and serve.
Bark will keep, refrigerated, for up to 5 days.
How to Seed a Pomegranate
Pomegranates are generally available August through December.
Select a large pomegranate that feels weighty – ideally you can feel the seeds bursting out of the skin. The skin should appear shiny and smooth. Keep refrigerated till ready to use. Note: A large pomegranate offers about one cup of seeds.
To remove the seeds
Fill large bowl with very cold water.
Slice the pomegranate in half and insert both halves in the cold water. Let sit 5 minutes.
With your hands immersed in the water, gently pry out seeds with your fingers, so rind floats and seeds sink to bottom. Remove membranes and discard. Drain pomegranate seeds and store in airtight container.
If you're concerned about staining, start by scooping seeds and membranes out with a tablespoon. Gently move spoon against inside of pomegranate. This leaves a bit less mess on your hands when you separate seeds.
Adapted from Fine Cooking 119 , pp. 18