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.