AuthorMaria
Place chocolate, cocoa powder, and cinnamon in a double boiler (I like to use a glass mixing bowl over a medium pot of boiling water) and heat and stir until melted and smooth. Remove from heat and stir in all of the crystallized ginger plus ¾ cup each of the dried fruit and nuts/seeds, reserving remaining fruit and nuts/seeds for topping.
Pour chocolate mixture onto a baking sheet lined with wax paper. Spread evenly with spatula. Sprinkle with remaining dried fruit and nuts/seeds, as well as coarse sea salt. Use the spatula to gently press the fruit, nuts/seeds and salt into the chocolate ever so slightly. (You want the red and green colors to still be visible in the end product but you need to press them in enough that they will stay put when the bark is cooled.)
Place in freezer for 15 minutes or until hardened. Break into pieces and serve or store in fridge or freezer in airtight container. Enjoy!
Ingredients
Directions
Place chocolate, cocoa powder, and cinnamon in a double boiler (I like to use a glass mixing bowl over a medium pot of boiling water) and heat and stir until melted and smooth. Remove from heat and stir in all of the crystallized ginger plus ¾ cup each of the dried fruit and nuts/seeds, reserving remaining fruit and nuts/seeds for topping.
Pour chocolate mixture onto a baking sheet lined with wax paper. Spread evenly with spatula. Sprinkle with remaining dried fruit and nuts/seeds, as well as coarse sea salt. Use the spatula to gently press the fruit, nuts/seeds and salt into the chocolate ever so slightly. (You want the red and green colors to still be visible in the end product but you need to press them in enough that they will stay put when the bark is cooled.)
Place in freezer for 15 minutes or until hardened. Break into pieces and serve or store in fridge or freezer in airtight container. Enjoy!
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