Dark And White Chocolate Pomegranate Bark Recipes

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.

Steps:

• Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
• Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
• Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.

Steps:

• 1. Line large baking sheet with parchment paper or wax paper. 2. Place dark chocolate chips in large microwave-safe bowl. Use half power (such as 5 out of 10) and heat 2 minutes. Stir thoroughly. If not melted, heat again at half power for 30 seconds at a time, stirring after each time. It's fine if there are a few lumps left; stir warm chocolate vigorously and the remaining lumps will melt. Pour 1/2 cup pomegranate seeds into dark chocolate, and stir to combine. 3. Pour mixture onto lined baking sheet. Place small layer of wax paper on top of chocolate, and press chocolate into a thin, even layer, about 1/4-inch thick. Refrigerate for 30 minutes, until chocolate is firm. 4. After dark chocolate has cooled, melt white chocolate. Place white chocolate chips in microwave-safe bowl. Use half power (such as 5 out of 10) and heat 2 minutes. Stir thoroughly. If not melted, heat again at half power for 30 seconds at a time, stirring after each time. It's fine if there are a few lumps left; stir vigorously and the remaining lumps will melt. Pour 1/2 cup pomegranate seeds into white chocolate, and stir to combine. 5. Pour white chocolate mixture on top of cooled dark chocolate mixture. Place small layer of wax paper on top of white chocolate, and press into a thin, even layer, about 1/4-inch thick. Refrigerate for 30 minutes, until chocolate is firm. 6. Break or cut into pieces for serving. Because the chocolate bark contains fresh fruit, store it in the refrigerator and consume it within a week.