Chocolate Ginger Bark With Green Tea Powder

• 1 pound semisweet dark chocolate, roughly chopped
• 2 tablespoons extra virgin olive oil
• 2 3-inch pieces of ginger, peeled and finely chopped
• Freshly grated zest of 2 limes, or more if desired
• 1 tablespoon honey
• 4 tablespoons salted butter, cut into cubes
• 1 1/2 cups candied ginger, roughly chopped
• 1/4 cup matcha (Japanese green tea powder)

1. Melt the chocolate in a double boiler.
2. Meanwhile, in a small pan, simmer the oil, chopped ginger, lime zest and honey for 2 to 3 minutes and then strain.
3. Stir the butter into the melted chocolate, followed by the honey mixture.
4. Fold in the candied ginger and spread on a foil-lined 9-by-11-inch tray.
5. Refrigerate until it hardens.
6. Break up the bar and sprinkle with green tea powder.
7. Serve chilled.

chocolate, extra virgin olive oil, ginger, honey, butter, candied ginger, matcha

Taken from cooking.nytimes.com/recipes/8528 (may not work)