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Dark Chocolate Ginger Spice Bark

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 1 lb
Author: Angela Marinelli, Nourishment Connection


  • 16 oz allergy-free dark chocolate Enjoy Life, Pascha
  • 1 tsp vanilla extract
  • 1 tsp chai spice or cinnamon
  • 1/4 cup chopped dried/candied ginger
  • 1/2 cup chopped toasted almonds
  • sea salt


Ahead of Time

  • Line a half sheet pan with a Silpat or parchment paper.
  • Toast almonds at 400F for 5-7 minutes.

Melt and Mix

  • 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.


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017