Next week, on Sunday evening, we greet Rosh HaShana – the Jewish New Year
Pomegranates are in the stores- they are in season in Israel- and we buy them to grace our tables, and use in recipes.
I published this recipe previously but am doing it again because I think it makes a delightful Rosh HaShana dessert treat. I call it “Pomegranate Bark”. It’s the same idea as almond bark but it’s chocolate with pomegranate seeds, fresh ginger and a sprinkling of salt.
1 cup of semi sweet chocolate chips
a pomegranate
fresh ginger root or candied ginger
a sprinkling of salt (I would suggest Malden or kosher salt)
Remove the seeds from the pomegranate. Put them on a piece of paper towel to absorb any moisture that may be on the seeds.
Peel a 1 inch section of ginger. Slice the ginger and dice it into tiny pieces. (You can toss the ginger with a small amount of potato starch to absorb the moisture from the fresh ginger.)
Melt the chocolate chips in a double boiler.
Combine 1/3 cup of pomegranate seeds with 1 Tbsp. of ginger, and stir into the melted chocolate.
Pour onto parchment paper and smoothe it out. Sprinkle with a little kosher or Malden salt.
Chill the pomegranate bark in the refrigerator or freezer. Serve and enjoy.
Have a wonderful Rosh HaShana. May it be a year blessed with sweetness, love, peace, health, and good fortune of all sorts.
Good wishes from my family to yours,
Laya
Looks yummy!
It is! You should try it.
This looks like a great recipe. I’ve never tried it, but your beautiful pictures make me want to try it this year!
It’s fun, easy, and delicious- you and your guests can’t lose.