Tu B’Shevat- The 15th of Shevat, and birthday of the new Trees.
I love pomegranates- clay pomegranates, ceramic pomegranates fresh pomegranates, dried pomegranates, silver pomegranates, gold pomegranates- you name them, I love them. I love their colour, the richness, the shape, and I love the juicy tart yet sweet seeds.
I’ve been waiting for Tu B’Shevat so I can share this recipe with you. 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
fresh ginger root or candied ginger
a sprinkling of salt (I would suggest Malden or kosher salt)
Remove the seeds from the pomegranate. Peel a 1″ section of ginger. Slice the ginger and dice 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.
Another option, courtesy of my sister Libby, is pomegranate seeds, a light sprinkling of cinnamon, slivered toasted almonds, and sea salt.
Try it and share it with your friends.
Happy Tu B’shevat,