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Chocolate Candied Ginger Bark
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Provided By:
Melissa Roberts

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    • The contrasting dark and white chocolates in this sophisticated confection echo the show's black-tie splendor, while the bits of candied ginger glitter like Oscar gold.

    Ingredients

    Makes: pieces of candies

    Directions

    Special equipment: parchment paper; a 13- by 9-inch baking pan

    Brush baking pan lightly with vegetable oil (this will make it easier for parchment to stick to pan), then line with parchment, leaving a 1-inch overhang on both short sides.

    Melt bittersweet chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring occasionally. Spread evenly in bottom of pan and chill until just firm, about 15 minutes.

    While bittersweet chocolate chills, melt white chocolate in cleaned bowl (or melt in a heatproof bowl or measuring cup in the microwave for 2 minutes, stirring halfway through) and cool to warm.

    Remove pan from fridge, then, using a fork, drizzle white chocolate over the top in a splatter pattern. Sprinkle candied ginger evenly over top and chill again until firm, 1 to 2 hours.

    Lift bark out of pan using overhang. Remove parchment and break into roughly 2-inch shards.

    Make ahead: Bark can be made up to 2 days ahead and kept chilled in an airtight container.

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