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Dark Chocolate Ginger Bark with Sea Salt

 dark chocolate ginger bark on tray
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.

food gift love cookbook on counter

pouring melted chocolate onto tray

melted chocolate with cinnamon

dark chocolate ginger bark

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
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 12 - 18 pieces


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


  • 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.

(This giveaway is closed.)

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:

Lily | Kale & Caramel

Wednesday 9th of December 2015

You know I've been beaming all my love to you from LA these past weeks, sweet friend. I hope a few moments of dark chocolate ginger therapy helped, because these photos are just gorgeous. And the book sounds wonderful! YUM!


Tuesday 8th of December 2015

Love the lights in the darkness. Love the holiday cheer and celebration. Love the food and drink.


Monday 7th of December 2015

So much to love about the holidays. Quality time with friends and family, lingering long into the wee hours around the dinner table in conversation, all the glorious food, experimenting in the kitchen with new, luxurious recipes, returning to old tried and true favorite recipes that come wrapped in dear memories of other good times. Sparkling lights inside and out, travel to see distant loved ones, hours of creativity and laughter in the kitchen, cookies and candies and indulgences of every kind. So much to love.


Monday 7th of December 2015

I love the smells!

Emily Salvatore

Monday 7th of December 2015

There is nothing more dear to me, than family. I love spending time with them.

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