This is one of my favorite, easy-to-make chocolate treats, perfect for Valentine’s Day or other gift-giving occasions.
Makes about 1 1/4 pounds
- 2/3 cup (about 3 1/2 ounces) coarsely chopped candied, sugared, or crystallized ginger (see below)
- 2/3 cup (about 3 ounces) roasted, salted mixed nuts
- 12 ounces good-quality bittersweet (55 to 70% cacao) chocolate, chopped
Line a large rimmed baking sheet with a silicone mat or a 9- by 13-inch baking pan with foil. In a medium bowl, combine the ginger and nuts. Set aside.
In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Stir in half of the ginger-and-nut mixture, then spread the entire chocolate mixture onto the baking sheet, spreading it into a roughly 9- by 13-inch rectangle, or in to the baking pan. Sprinkle the remaining ginger-and-nut mixture on top and chill until firm, about 30 minutes.
Cut or break the bark into pieces. Store covered in the refrigerator for up to 2 weeks.
NOTE Candied ginger can be found in the spice section of most major supermarkets, but it’s much less expensive if you find it in the Asian or ethnic section or with the bulk foods.
