{"id":5162,"date":"2020-02-07T03:24:51","date_gmt":"2020-02-07T03:24:51","guid":{"rendered":"https:\/\/sinolin.co\/?p=5162"},"modified":"2020-02-07T03:44:58","modified_gmt":"2020-02-07T03:44:58","slug":"dark-chocolate-and-pomegranate-bark-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2020\/02\/07\/dark-chocolate-and-pomegranate-bark-by-dapur-sinolin\/","title":{"rendered":"Dark Chocolate and Pomegranate Bark by Dapur Sinolin"},"content":{"rendered":"\n<p>INGREDIENTS<\/p>\n\n\n\n<ul><li>140 grams dark (bittersweet) chocolate pieces (5\nounces)<\/li><li>20 grams minced crystallized ginger (2\ntablespoons)<\/li><li>140 grams fresh pomegranate seeds (1 cup)<\/li><li>6 grams flaky sea salt (1 teaspoon)<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>PREPARATION<\/p>\n\n\n\n<ol><li>Fit\na heatproof bowl over a pot of simmering water, making sure the water doesn\u2019t\ntouch the bottom of the bowl. Place the chocolate in the bowl and stir until\nfully melted, about 5 minutes. Remove the bowl from the pot and stir the\ncrystallized ginger and half of the pomegranate seeds into the melted\nchocolate.<\/li><li>Line\na small baking sheet with parchment paper. Pour melted chocolate mixture onto\nthe sheet. Use a spatula to smooth the chocolate into one even layer about 1\/4\ninch thick (it does not need to fill the entire sheet). Sprinkle chocolate with\nremaining pomegranate seeds and sea salt.<\/li><li>Chill\nfor 20 to 30 minutes or until firm. Break or cut into pieces and store in an\nairtight container, separating the layers with wax paper. This is best served\nthe same day it\u2019s made, otherwise condensation may form on the surface.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 140 grams dark (bittersweet) chocolate pieces (5 ounces) 20 grams minced crystallized ginger (2 tablespoons) 140 grams fresh pomegranate seeds (1 cup) 6 grams flaky sea salt (1 teaspoon) PREPARATION Fit a heatproof bowl over a pot of simmering water, making sure the water [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":5159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[74,23],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5162"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=5162"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5162\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/5159"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=5162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=5162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=5162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}