Dark Chocolate Ginger Bark with Sea Salt

I haven’t had the energy lately to create, or do much of anything for that matter. I mentioned my current state a few days ago on Instagram. Thank you so much for your kind words, and well wishes and positive vibes. I am hopeful things are on the up and up but still, there is lots to mend.

I’ve been working on reducing screen time. Downing green juice. And, reevaluating the work that I do as a blogger, freelance artist, and health coach. And as a chronic over-extender, these changes are a long time in the making. As a result I’m retiring my 21 Days to Lean and Green program, after running it for nearly two years. My last group will take place this January. If you want to get on board more details are here.

My Lean and Green program afforded me great opportunities, and introduced me to some wonderful people. Like my friend, Maggie. The powerhouse woman behind the award winning online shop and recipe site, Eat Boutique. I first met Maggie when she became a client of mine in January 2015. Since then, I’ve witnessed her drop nearly 50 lbs, extinguish inflammation and joint pain, and gain enough energy to bounce around the country to promote her new book, Food Gift Love.

Food Gift Love is a beautiful masterpiece that contains over 100 recipes to make, wrap and share, and I’m kind of obsessed with it right now. It’s perfect for the holiday season, and I’m giving away a copy to one of you! If you’d like to win a copy of Food Gift Love, leave a comment below telling me what you love most about the holiday season. I’ll choose a winner at random on December 7 at noon Central, and notify them by email. Sorry folks, this giveaway is open to US readers only.

Making this dark chocolate ginger bark

About the chocolate ginger bark—it’s easy. Really, really easy. Which is good for me, because that’s about all I can muster right now. It’s also so flexible, and you can add really any toppings you’d like. Maggie’s recipe from the book has dried fruit (cherries, apricots, cranberries, etc.) along with the ginger. But, I decided to simplify the toppings using only ginger, and add in a subtle hint of cinnamon for a more prounouced holiday vibe. And salt, because salt and chocolate. Trust me, it all works.

And one last tip. After you’ve spread the dark chocolate onto the baking tray and topped it with ginger, put it in the freezer until it’s just set. But not rock hard. This will allow you to cut the chocolate ginger bark evenly, which is nice for gifting. After you’ve cut the chocolate ginger bark, pop it into the fridge until fully hardened.

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Dark Chocolate Ginger Bark with Sea Salt

Lightly adapted from Maggie Battista's Food Gift Love. Bark is easy and super flexible, so have fun with your toppings. Feel free to add nuts, seeds, dried fruit, cacao nibs, and more to make it your own. Store bark in an airtight container in the refrigerator.

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 12 - 18 pieces

Ingredients

• 7 ounces dark chocolate {at least 70%}
• 1/4 teaspoon cinnamon
• 1 cup crystallized ginger
• sea salt

Instructions

• Chop the ginger into thin strips or chunks, and set it aside.
• Heat the chocolate in a double boiler over low heat until about ½ is melted. Remove from the heat, and continue to stir until all the chocolate is melted. Then stir in the cinnamon.
• Cover a baking sheet with parchment paper and smooth the chocolate into roughly a 8 x 10 rectangle.
• Sprinkle the ginger evenly on top, and finish with a pinch of salt.
• Pop the tray into the freezer for about 25 minutes, or until set {not hard}. Remove and cut the bark into square or triangles with a sharp knife. Pop the chocolate back into the refrigerator for 2 hours or until hard.

Thanks to the folks at Houghton Mifflin Harcourt for gifting me an advance copy of Food Gift Love! Recipe adapted, and reprinted with permission from Food Gift Love, by Maggie Battista, copyright © 2015 published by Houghton Mifflin Harcourt.

More easy chocolate desserts you’ll love:

• Chocolate Peach Milkshake with Salty Peaches and Cacao Nibs
• Aquafaba Chocolate Mousse with Hibiscus Soaked Blood Oranges
• Chocolate Cherry Bliss Bars
• Raw Chocolate Tart with Cashew Coffee Crust
• Vanilla Donuts with Chocolate Ganache and Cacao Nibs