Dark Chocolate Pomegranate Ginger And Sea Salt Bark

By Amanda at www.amandabootes.co.uk

I made this amazing chocolate bark late one night when I was craving a sweet snack that wouldn’t make me feel too guilty. And this is one of the recipes that I’m annoyed I didn’t know about before now.



  • 250g butter
  • 2 Beech’s Dark Chocolate and Ginger bars
  • Sea salt
  • ½ a pomegranate
  • Vanilla essence (optional)
  • Baking paper


Line a tray/plate with baking paper.

Add broken squares of chocolate to a microwave bowl and heat until melted. Keep stirring every 10 seconds so the chocolate doesn’t burn. Alternatively, you can do this in a bain-marie.

Scoop out half of the pomegranate seeds into a bowl.

Add the vanilla essence, sea salt and half of the pomegranate seeds to the melted chocolate and stir.

Pour the mixture onto the baking paper and flatten it with a spoon. This doesn’t have to be neat at all.

Add the rest of the pomegranate seeds and push them into the top of the chocolatey mixture.

Cover it with another sheet of baking paper and leave it to cool in the fridge for 30 minutes.

Once set, remove the baking paper, break the bark into pieces and enjoy!

View our collection of range cookers that offer up to three separate ovens to cater to your culinary needs. You can prepare all the other dishes at once, while whipping up this sweet treat.

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