Happy Halloween! Here’s a treat for you to enjoy totally guilt-free. This Dark Chocolate Ginger Spice Bark is one of the fastest desserts or snacks you can whip out. I went with ginger spice to honor the flavors of the season. Plus, I love ginger spice with dark chocolate. If it’s not for you, no worries, leave the spice out, and swap the ginger for a dried fruit that is more your “jam!”
How to Temper Your Chocolate
Tempering chocolate is a precise process that raises chocolate to a specific temperature and then cools it to a specific temperature so that it’s easy to work with and cools properly.
When chocolate is tempered is doesn’t turn white as it ages, it hardens properly when it cools, and it cracks with a snap as you break it.
There are high tech chocolate temperers, but for our purposes, we can simplify the process.
- Melt about 3/4 of your chocolate over low heat in a double boiler (a pan that sits inside another pan, the bottom pan has some water in it.)
- Once your chocolate is melted, remove it from the heat and stir in the rest of your chocolate. This helps cool the chocolate and lower the temperature.
- Use immediately since the chocolate will continue to cool as it sits.
You can use a thermometer if you want to be precise. Each chocolate (milk, dark, and white) has different temperature requirements. But I find that this quick method usually gets the job done for a bark.
What if Ginger Spice Bark Isn’t Your Jam
The great thing about flavor combinations is that they are endless. Ginger spice felt very fall to me and I like it. But if it’s not for you don’t throw the bark idea out the window.
Dark Chocolate Barks are tasty, easy, homemade snacks you can make that are a much better option than bought candy. Here are some other flavor combination ideas:
- Cranberry Coconut: swap dried cranberries for dried ginger, swap shredded coconut for nuts, eliminate chai spice/cinnamon
- Orange Cardamom: swap dried orange for ginger, swap cardamom for chai spice/cinnamon, swap hazelnuts for almonds
- Mango Chili: swap dried mango for ginger, swap 1/4 tsp of your fave chili powder for chai spice/cinnamon, swap cashews for almonds
Those are some ideas. The beautiful thing about bark is that you can make it your own!
Dark Chocolate Ginger Spice Bark
Dairy-free, Egg-free, Gluten-free, Grain-free, Refined Sugar-free, Soy-free, Vegan
For another healthier Halloween treat option check out Homemade Dark Chocolate Cashew or Peanut Butter Cups. Yum! Sooo easy to make!!
- 16 oz allergy-free dark chocolate (Enjoy Life, Pascha)
- 1 tsp vanilla extract
- 1 tsp chai spice or cinnamon
- ¼ cup chopped dried/candied ginger
- ½ cup chopped toasted almonds
- sea salt
- Line a half sheet pan with a Silpat or parchment paper.
- Toast almonds at 400F for 5-7 minutes.
- Melt 12 ounces of the chocolate, vanilla and chai spice or cinnamon in a double boiler over low heat.
- As chocolate melts chop ginger and almonds.
- Once chocolate is melted and other ingredients are incorporated stir remove from the heat and stir in the rest of the chocolate. Stir until all the chocolate is melted. This is a low maintenance way to temper your chocolate.
- Stir in the ginger and half of the nuts.
- Immediately spread chocolate mixture onto a Silpat or parchment lined half sheet pan.
- Sprinkle the rest of the nuts on top.
- Sprinkle with sea salt.
- Let set and cool. Pop into fridge to expedite.
- Once set break or cut into pieces. Serve and enjoy!
- Store in an airtight container in a cool place for up to two weeks.