Chai Ginger Chocolate Bark

Photography, TANGO  Food Styling, Véronique Gagnon-Lalanne Prop Styling, Caroline Simon

  • Prep time 15 minutes
  • Total time 1 hour
  • Portion size 18 servings
  • Credits : Canadian Living Magazine



Line 13- x 9-inch cake pan with parchment paper. In spice grinder, or using mortar and pestle, grind cinnamon, cardamom, aniseed, ginger and cloves until finely ground.

In two separate heatproof bowls each set over saucepans of hot (not boiling) water, melt dark chocolate in one bowl and milk chocolate in the other. Stir ground spice mixture into milk chocolate until well combined.

Pour dark chocolate into prepared cake pan, spreading with spatula to form even layer; smooth top. Sprinkle with half of the crystalized ginger. Spoon milk chocolate mixture over top. Using knife, gently swirl chocolates to create marble effect.

Sprinkle with remaining crystalized ginger. Refrigerate until firm, about 45 minutes. Break into about 18 pieces. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)




Interested in sampling raw cacao? It has a unique and slightly bitter taste, but mixing it with complementary snacks, like mixed nuts, can make it a delightful addition to your diet.


Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 18 mg
  • Sugars 19 g
  • Protein 2 g
  • Calories 199
  • Total fat 12 g
  • Cholesterol 5 mg
  • Saturated fat 7 g
  • Total carbohydrate 23 g
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Baking & Desserts

Chai Ginger Chocolate Bark