Gingerbread Bark

This next proclamation will come as no to surprise to those of you who have been following me since my blog’s inception, I LOVE GINGER!  Love it!  You can find my favorite root making an appearance in recipes like my Pear Ginger Muffins, Green Apple Ginger Smoothie, Curried Carrot Ginger Soup, Thai Ginger Meatball Soup and this new Gingerbread Bark recipe which you are going to love! If I could incorporate ginger, either fresh or dried, in all my recipes without compromising flavor I totally would.  Thankfully, my love does have boundaries and I am fully aware that ginger does not belong in each and every recipe I create. I do drink a glass of hot water with lemon, collagen peptides and fresh minced ginger every morning because it does your skin and digestion good!

Not only do I love the taste of ginger, but it also has some incredible health benefits, which I use to justify my over consumption of pickled ginger every time I go out to eat sushi.  Through a multitude of research studies ginger has been linked to; improved brain function, lowered risk of infection, cancer prevention, lower cholesterol, reduced menstrual cramps, improved digestion, lower blood sugars, improved heart disease risk factors, anti-inflammatory properties, improved nausea especially morning sickness.  With all those health benefits plus the earthy, spicy kick it adds to a recipe what’s not to love?

Because this recipe is a treat, it may cancel out some of the health benefits listed above and should be eaten in moderation!  But by all means indulge when it feels right to you. For me, anything ginger and chocolate always feels right! There are several ginger chocolate bars on the market that are made with decent ingredients and taste great.  I am quite particular about chocolate. It must be relatively dark, 65% or more and contain no soy or other fillers. YUCK!  I am especially particular about my ginger chocolates bars.  I want to taste the ginger.  I want to see big chunks of crystalized ginger in each bite.

The Theo Chocolate holiday bar collection has an incredible Gingerbread Spice chocolate bar.  While it does not contain chunks of ginger, it does pack a decent punch when it comes to gingerbread flavors.  From the first bite I tasted homemade gingerbread man cookies.  Then I immediately started to envision recreating the chocolate with my favorite ginger chunks added.  Because peppermint bark is all the rage during the holidays.  I thought I should give my new found appreciation for gingerbread chocolate a chance to compete.

Besides the deliciousness and numerous health benefits that come with ginger, this recipe also uses my favorite Vital Proteins Collagen Peptides for an added health kick.  The recipe below is a dairy-free version using powdered coconut milk in lieu of dairy for the white chocolate.  Can we stop for a moment to talk about how white chocolate isn’t really chocolate?  There are some people that are adamant and emotional about that fact.  Let’s not get bent out of shape about it.  Even though white chocolate will never measure up to a nice bite of a dark chocolate bar, it still has a place in the dessert world! I like sweets so while I understand the term chocolate in white chocolate is a misnomer, I will gladly nibble on a bite or two if offered.  Plus white chocolate macadamia nut cookies are incredible! They are my dads favorite so I think I am slightly biased. If you can tolerate dairy I recommend using the Vital Proteins Whey instead for a bit of a creamier texture in the white chocolate layer.

Gingerbread Bark
 
Prep time
Total time
 
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Ingredients
Instructions
  1. CHOCOLATE LAYER
  2. Melt chocolate chunks in a glass bowl over a pot of boiling water
  3. Add spices, scrape inside of vanilla bean into chocolate
  4. Spread melted chocolate on a parchment lined baking sheet to desired thickness
  5. Place in fridge to set
  6. WHITE CHOCOLATE LAYER
  7. Melt cocoa butter in a glass bowl over a pot of boiling water
  8. Add sugar, collagen peptides, coconut milk powder, ginger and scrape insides of a vanilla bean into mixture
  9. Once combined spread white chocolate mixture onto chocolate layer
  10. Place in fridge to set for 5 minutes
  11. Sprinkle coarsely chopped ginger chips on top, pressing lightly to set
  12. Return to fridge until set
  13. Once set, break or cut into chunks

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