1/2 cup candied ginger, or any other dried fruit you like, cut into 1/4-inch pieces
2 1/4 (340 g) cup bittersweet or semisweet chocolate baking wafers, Guittard would be the way to go!
coarse sea salt, for topping
Place a rack in the center of the oven and preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
In a medium bowl, combine the almonds, powdered sugar, corn syrup, and water and toss to combine until the sugar is dissolved. Pour the almond mixture onto the prepared baking sheet and spread into a thin, even layer, covering the entire sheet.
Toast the almond mixture for about 15 to 18 minutes, stirring occasionally, until the almonds are golden brown. Remove from the oven and allow to cool to room temperature.
When cool, place in a medium bowl and toss in candied ginger pieces. Place a new piece of parchment paper on the baking sheet and set aside.
Place the chocolate pieces in a microwave safe bowl. Microwave for 30 seconds, remove from the microwave and stir. Microwave for another 30 seconds, remove from the microwave and stir. Continue until the chocolate is melted and glossy.
Quickly stir the completely melted chocolate to the almond and ginger mixture and stir to coat. Spoon the mixture onto the prepared sheet and use an off-set spatula to quickly spread the mixture into an even layer. The shape doesn’t have to be perfect. Sprinkle with sea salt.
Let rest at room temperature for 30 minutes then refrigerate until chocolate has hardened, at least 3 hours or overnight.
Break the chocolate bark into pieces, store in an airtight container (or little gift bags or tins) in the refrigerator for up to 2 weeks.