Dark Chocolate Bark with Ginger, Fennel and Sea Salt

by | Jan 19, 2024

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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."

Dark Chocolate Bark with Ginger, Fennel and Sea Salt

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

Ginger and fennel have remarkable benefits such as aiding digestion, boosting immunity and enhancing metabolism. When combined with the rich, antioxidant properties of dark chocolate, this delightful, easy-to-make creation not only satisfies your craving for something sweet but also supports your overall well-being.

ingredients

  • 6 ounces (1 cup) bittersweet dark chocolate, coarsely chopped
  • 2 tablespoons The Ginger People® Crystallized Ginger, coarsely chopped
  • 1-2 teaspoons dried fennel seeds
  • 1/4 teaspoon granulated sugar
  • Flaky sea salt

directions

  1. Toast fennel seeds over medium heat until fragrant. Sprinkle sugar over the seeds and stir until melted. Move candied fennel seeds onto a plate to cool.
  2. In a small bowl, melt the dark chocolate in the microwave on high for 1 to 2 minutes. Stir until smooth.
  3. Line a baking sheet with a silicone baking mat or waxed paper.
  4. Spread the melted dark chocolate into an approximately 8×5-inch rectangle.
  5. Sprinkle with Crystallized Ginger, candied toasted fennel seeds and flaky sea salt. Using a rubber spatula, press toppings gently to set them into the chocolate.
  6. Chill in the refrigerator for 10 minutes. Break or cut into pieces. 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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