Looking for inspiration for a gorgeous dessert for Valentine’s Day? Try making this super easy Dark Chocolate Raspberry Bark with Candied Ginger.
I made a variation of this chocolate bark a few months ago with raspberries and rose petals from the garden Dark Chocolate Raspberry Rose Petal Bark, but this version with candied ginger really adds a nice spicy sweet kick to the dark chocolate and raspberries.
Dark Chocolate Raspberry Bark with Candied Ginger:
Ingredients:
- 1 1lb bar dark chocolate. I get mine from Trader Joe’s
- 1 tbsp jam of your choice. You can use raspberry jam or strawberry jam.
- 1 tsp raspberry liqueur or port but not needed
- 1-2 cups fresh raspberries.
- 1/4 cup soft candied ginger chopped into small pieces. Make sure to pick up candied ginger that are soft and tender, not the ones that are hard and chewy. The type of candied ginger you use really makes a difference in how decadent and gourmet the chocolate bark will taste.
Directions:
Line a cookie sheet with parchment paper. Set aside.
Chop the dark chocolate bar into bite size chunks. In a microwave-safe bowl add the chocolate, 1 tbsp jam and port if using and mix-in.
Melt in microwave in 20-second increments, stirring after each 20 seconds. After a total of 1-2 minutes, the chocolate should be melted into a creamy and shiny texture.
Do not burn the chocolate! Do not do what I did once, I melted the chocolate in 1 minute increments (took a short cut 😏 and the chocolate got hard like fudge and wasn’t as creamy)
Take chocolate out of microwave and pour the chocolate on the cookie sheet lined with parchment paper and spread in a thin layer.
Sprinkle fresh raspberries evenly over the chocolate. Gently press raspberries down so that they are a little sunk in the chocolate. Now add chopped candied ginger evenly over chocolate and raspberries. Press down gently so the ginger adheres to the chocolate.
Place the cookie sheet in the refrigerator for the chocolate to harden, approximately 1 hour.
After an hour, take the chocolate out of the refrigerator and dust with powdered sugar.
Using a sharp serrated knife gently break the chocolate into bark like pieces. It’s ready to eat!
Cook’s notes: You can serve these raspberry ginger chocolate barks with vanilla, strawberry or raspberry ice-cream for a sophisticated yet easy dessert option.
These dark chocolate barks also taste great with a hot cup of coffee ☕️ or with a glass of port or a nice sweet dessert wine🍷.
Try making this chocolate raspberry bark this upcoming Valentine’s Day. 😋 💕
