Notes: I used the fresh minced ginger like the book suggests. Also I used a bag and half of Ghirardelli dark chocolate chips (60% cocoa). After the chocolate bark cooled I broke it up and it still seemed a bit soft to me so I stored the bark in the fridge for a few hours and it finished firming up. Perfect dessert for a holiday event or hostess/teacher gift. **I am not sure I would use the ginger again since I am not a huge fan of ginger.