I did not do my traditional pre-Christmas cookie-baking or candy-making! But I did make one batch of this very unusual Christmas treat. Dark chocolate, tart pomegranate arils, and bits of crystallized ginger combine to make a much healthier holiday treat than most. It went together quickly, and everyone who has tried it likes it. I am sure it will not replace fudge, gingerbread houses, and German butter balls, but I am pleased to add it to my file of Christmas recipes.
10 ounces good quality dark bittersweet chocolate (60% Cacao)
1 cup pomegranate arils (can be purchased in small containers at Costco, or seed your own, much more work!)
1/4 cup crystallized ginger bits (Penzey;s) or 1/4 cup finely chopped crystallized ginger pieces
pinch of sea salt
Prepare small baking sheet (that will fit in refrigerator) by lining with silicone mat.
Carefully melt chocolate in microwave or double boiler. If using microwave, place chocolate in shallow microwave safe dish, cook on high until chocolate begins to melt, about 1 minute, stir with rubber spatula, then cook at 15 SECOND intervals until chocolate is soft. The chocolate may not lose its shape, so check often. Quickly stir until smooth, add pomegranate arils, ginger bits, and salt. Mix gently before spreading into 8 X 10 inch rectangle on baking sheet. Place in refrigerator at least 30 minutes or until firm. Break into pieces and store in container in refrigerator for up to 5 days.