Chocolate Ginger Bark With Green Tea Powder

(from NY Times Living Magazine)

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).

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