Chocolate Almond Bark With Pomegranate And Ginger

1. 1

   In a small saucepan over low heat, melt chocolate, stirring frequently and taking care not to burn the chocolate.

2. 2

   Remove saucepan from heat and stir in 2/3 of the pomegranate seeds, 2/3 of the ginger, and 2/3 of the almonds.

3. 3

   Pour mixture out onto a buttered piece of parchment paper and spread so it measures about 8 by 8 inches. Sprinkle remaining ginger, pomegranate seeds, almonds, and salt on top.

4. 4

   Refrigerate bark for at least an hour, then using your hands or a knife, break apart into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.