“Helloooo Christmas!” That’s what I think when I took a bite of this delicious chocolate bark. And this recipe is just in time for you to make this bark and package to your friends for the holidays or take to a party. What a simple treat this is, and I cannot stress enough how this particular recipe will create a stir. Why?
Have you ever eaten crystallized ginger? Well, if not, you really should. Today, I tested it out and my thought was (and you’ll laugh…) POW! ZING! Yes dear friends, I did say that out loud. My point about this is, ginger is the main ingredient and if you don’t care for it’s punch, you might want to just skip the ginger and use the rest of the items in the chocolate.
Me? I love it! Desserts can be typical all too often, and that’s what makes this so special.
Recipe is courtesy of Fine Cooking, created by Bruce Weinstein and Mark Scarbrough. (For their beautiful pictures, check out their link.)
- 6 oz. bittersweet dark chocolate (70% to 72% cacao), chopped (1 cup)
- 2 oz. white chocolate, chopped (1/3 cup; optional)
- 3 Tbs. chopped salted pistachios
- 3 Tbs. chopped dried apricots
- 2 Tbs. chopped crystallized ginger
In a small bowl, melt the dark chocolate in the microwave on high for 1 to 2 minutes. Stir until smooth.
Line a baking sheet with a silicone baking mat or waxed paper. Spread the melted dark chocolate into an approximately 8×5-inch rectangle.
If using the white chocolate, melt it in the same manner as the dark chocolate and drizzle it in a zigzag pattern across the dark chocolate.
Sprinkle with the chopped pistachios, apricots, and ginger and press gently to set them into the chocolate. Chill in the refrigerator for 10 minutes. Break into pieces and serve. Store any leftovers in the refrigerator.