Best Chocolate Ginger Bark With Green Tea Powder Recipes

CHOCOLATE GINGER BARK WITH GREEN TEA POWDER

Chocolate Ginger Bark With Green Tea Powder image

Provided by Maura Egan

Time 15m

Number Of Ingredients 8

Ingredients

1 pound semisweet dark chocolate, roughly chopped
2 tablespoons extra virgin olive oil
2 3-inch pieces of ginger, peeled and finely chopped
Freshly grated zest of 2 limes, or more if desired
1 tablespoon honey
4 tablespoons salted butter, cut into cubes
1 1/2 cups candied ginger, roughly chopped
1 tablespoon matcha, more to taste (Japanese green tea powder)

Steps:

Melt the chocolate in a double boiler. Meanwhile, in a small pan, simmer the oil, chopped ginger, lime zest and honey for 2 to 3 minutes and then strain, pressing the ginger to remove any excess liquid. Stir the butter into the melted chocolate, followed by the honey mixture. Fold in the candied ginger and spread on a foil-lined 9-by-11-inch tray. Refrigerate until it hardens. Break up the bar and sprinkle with green tea powder. Serve chilled.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 58 milligrams, Sugar 29 grams, TransFat 0 grams

DARK CHOCOLATE AND POMEGRANATE BARK

Dark Chocolate and Pomegranate Bark image

Chocolate bark is the workhorse of homemade holiday gifts, and in Tom Faglon's version, he scatters fresh pomegranate seeds over the surface, where they glisten like rubies. Chewy bits of candied ginger are hidden inside the bittersweet chocolate, lying in wait to surprise you with their spiciness. Then, to make things even more interesting, Mr. Faglon strews the top with crunchy sea salt. This bark is as sweet and juicy as a box of chocolate-covered cherries, but a lot more sophisticated.

Provided by Melissa Clark

Categories dessert

Time 10m

Yield About 3/4 pound of bark (8 servings)

Number Of Ingredients 4

Ingredients

140 grams dark (bittersweet) chocolate pieces (5 ounces)
20 grams minced crystallized ginger (2 tablespoons)
140 grams fresh pomegranate seeds (1 cup)
6 grams flaky sea salt (1 teaspoon)

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 101 milligrams, Sugar 16 grams