Chocolate Ginger Bark With Green Tea Powder Recipes

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CHOCOLATE GINGER BARK WITH GREEN TEA POWDER



Chocolate Ginger Bark With Green Tea Powder image

Provided by Maura Egan

Categories     candies, dessert

Time 15m

Number Of Ingredients 8

1 pound semisweet dark chocolate, roughly chopped
2 tablespoons extra virgin olive oil
2 3-inch pieces of ginger, peeled and finely chopped
Freshly grated zest of 2 limes, or more if desired
1 tablespoon honey
4 tablespoons salted butter, cut into cubes
1 1/2 cups candied ginger, roughly chopped
1 tablespoon matcha, more to taste (Japanese green tea powder)

Steps:

  • Melt the chocolate in a double boiler. Meanwhile, in a small pan, simmer the oil, chopped ginger, lime zest and honey for 2 to 3 minutes and then strain, pressing the ginger to remove any excess liquid. Stir the butter into the melted chocolate, followed by the honey mixture. Fold in the candied ginger and spread on a foil-lined 9-by-11-inch tray. Refrigerate until it hardens. Break up the bar and sprinkle with green tea powder. Serve chilled.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 19 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 58 milligrams, Sugar 29 grams, TransFat 0 grams

GINGERBREAD BARK RECIPE BY TASTY



Gingerbread Bark Recipe by Tasty image

Here's what you need: nonstick cooking spray, dark chocolate, coconut oil, ground cinnamon, white chocolate, ground ginger, ground cloves, broken gingersnaps, crystallized ginger

Provided by Walmart

Categories     Desserts

Yield 8 servings

Number Of Ingredients 9

nonstick cooking spray, for greasing
16 oz dark chocolate
½ tablespoon coconut oil
1 teaspoon ground cinnamon
6 oz white chocolate
1 teaspoon ground ginger
½ teaspoon ground cloves
3 ½ cups broken gingersnaps, about 1½ cups
2 tablespoons crystallized ginger, chopped

Steps:

  • Grease a 9-inch x 13-inch (22 x 33 cm) baking dish with nonstick spray. Press a piece of parchment paper (cut to size, as needed) against the bottom and sides of the baking dish, pressing into the corners.
  • Make the spiced dark chocolate: Add the dark chocolate and coconut oil to a medium heatproof bowl and set over a medium saucepan filled with about 1 inch of water, making sure the water doesn't touch the bottom of the bowl. Cook over medium heat, stirring frequently, about 5 minutes, until the chocolate is melted. Stir in the cinnamon.
  • Pour the melted chocolate into the prepared baking dish, gently titling the dish so the bottom is covered evenly.
  • Make the spiced white chocolate: Add the white chocolate to a clean medium heatproof bowl and place over the saucepan of water. Cook over medium heat, stirring frequently, until the chocolate is melted. Stir in the ginger and cloves.
  • Drizzle the white chocolate over the dark chocolate layer. Then, using a butter knife, swirl the chocolates together in a circular pattern.
  • Evenly sprinkle the broken gingersnaps and crystallized ginger over the chocolate, gently pressing down to adhere.
  • Transfer the baking dish to the refrigerator for 1-2 hours, or until the chocolate is set.
  • Break into pieces, then serve.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 84 grams, Fat 43 grams, Fiber 3 grams, Protein 7 grams, Sugar 62 grams

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