Recipe: Allergen-Free, Dark Chocolate & Pomegranate Bark

Bark about to go into fridge to cool
I saw this recipe in the New York Times for "Dark Chocolate and Pomegranate Bark"
and as I just tried Enjoy Life Foods new dark chocolate morsels I thought what a great idea to combine the two. 

I followed the recipe to a tee and here are my additional notes to make it as allergen-free as possible:

1. I made my own candied ginger using a Food52 recipe. It was quick and easy and meant I didn't have to search for a candied ginger that was tree-nut free. (Here are some other recipes: David Lebovitz, Alton Brown and the Kitchn.

 2. I pulled fresh pomegranate seeds from this technique video from Food52.
In many stores, you can buy pomegranate seeds, but I don't who or how they were pulled. Doing it yourself is quick, easy, a perfect task for little hands if you have kids joining you in making this recipe and you know there has been any cross contact.

3. In the instructions for the recipe, there is a missing step and it's crucial. Once you sprinkle the second half of the pom seeds on top, press them down into the bark. Otherwise, when it cools, they will pop off. As mine did. It wasn't any less delicious, but it was messier and not as elegant looking; there were pock-marks where the seeds once were.


Allergen-Free Dark Chocolate and Pomegranate Bark
Adapted from Melissa Clark & The New York Times

10 minutes, plus chilling


9 ounces dark chocolate morsels by Enjoy Life Foods

2-3 T minced candied ginger
2 c fresh pomegranate seeds (from one fresh pomegranate)
2 t flaky 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. 

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 press into the chocolate. Then add sea salt. 

3. Chill the chocolate 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.


The result is an adult tasting treat that’s juicy, spicy, sweet, fruity and salty. I served it at my holiday party and it received oohs and ahhs from the little jewels that are those pomegranate arils. Once someone took a bite, the dark chocolate, the hint of salt and the juiciness of the seeds - wow.


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