Pomegranate Ginger Chocolate
- Asako
- Dec 15, 2019
- 2 min read
Updated: May 2
This vibrant, antioxidant-rich treat with a spicy twist chocolate recipe is one of my favorite winter treats- tart pomegranate seeds, rich in vitamin C, pair beautifully with the spicy warmth of ginger and the depth of dark chocolate. The flavor combination is bold yet balanced: bright, slightly sour, subtly sweet, and satisfyingly rich. A touch of raw honey brings it all together, and a sprinkle of sea salt enhances every bite. It’s incredibly easy to make and perfect for gifting, sharing, or simply enjoying with a cup of tea on a cozy afternoon.
Ingredients:
<Serves: 10-12>
5 oz dark chocolate (70% or higher recommended)
1/2 cup fresh pomegranate seeds
1 tsp ginger powder or 1–2 tsp freshly grated ginger (adjust to taste)
1–2 tsp raw honey (optional, for added sweetness)
Sea salt, for sprinkling
Instructions:
Break the dark chocolate into pieces and melt gently using a double boiler (or in a heatproof bowl over simmering water). Stir until smooth.
Stir in half of the pomegranate seeds, the ginger, and raw honey (if using) into the melted chocolate. Mix well to evenly distribute.
Line a baking sheet or tray with parchment paper. Spoon the mixture into small, 2-inch round shapes or spread as a thin sheet for bark-style chocolate. While still soft, sprinkle the remaining pomegranate seeds on top and finish with a light dusting of sea salt.
Refrigerate for about 30 minutes, or until firm. Break into pieces if making bark. Store in the fridge in an airtight container in the refrigerator for a week, or freeze for up to a few months.
Tips:
Fresh ginger gives a spicier, more vibrant kick, while powdered ginger blends smoothly.
These chocolates are best enjoyed within 2 days for optimal freshness of the pomegranate seeds.
You can also try adding chopped pistachios, orange zest, or even chili flakes for extra flair.
Posted on December 15th, 2019
Comments