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Chocolate Bark with Crystallized Ginger and Pistachios

by | Dec 17, 2021

chocolate ginger bark with crystallized ginger chips and apricots

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Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Chocolate Bark with Crystallized Ginger and Pistachios

PREP: 10 MIN  |  CHILL: 10 MIN  |  SERVES: 4

Chocolate bark is easy to make and gorgeous to gift. Have fun with your toppings. Feel free to add additional nuts, seeds, dried fruit or cocoa nibs.

ingredients

  • 6 ounces (1 cup) bittersweet dark chocolate (70% to 72% cacao), chopped
  • 2 ounces (1/3 cup) white chocolate, chopped, optional
  • 3 tablespoons chopped salted pistachios
  • 3 tablespoons chopped dried apricots
  • 2 tablespoons chopped The Ginger People® Crystallized Ginger

 

directions

  1. In a small bowl, melt the dark chocolate in the microwave on high for 1 to 2 minutes. Stir until smooth.
  2. Line a baking sheet with a silicone baking mat or waxed paper. Spread the melted dark chocolate into an approximately 8×5-inch rectangle.
  3. 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.
  4. Sprinkle with the chopped pistachios, apricots and Crystallized 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 an airtight container in the refrigerator.
Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
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