Jeweled Chocolate Delight (Printable Recipe)
# What You’ll Need:
→ For the Bark
01 -
300 grams or 10 ounces premium dark chocolate, cut into tiny chunks
02 -
1/4 teaspoon sea or Himalayan salt
03 -
3/4 cup pomegranate seeds (about what you'll get from one fruit)
04 -
1/2 cup chopped unroasted, shell-free pistachios
# Step-by-Step Directions:
01 -
Cover a cookie sheet with parchment.
02 -
Put your chocolate chunks in a bowl over a pot with barely bubbling water (don't let the water touch the bowl bottom). Keep stirring until it's nearly all melted. Take it off the heat and stir more until totally smooth. Mix in the salt.
03 -
Dump the melted mixture in the middle of your lined sheet and spread it into a rectangle (about 8×10 inches, making it 1/4 inch thick). You won't need the whole sheet.
04 -
Right away scatter the pomegranate seeds and pistachios all over the top. Push them down lightly so they stick to the melted chocolate.
05 -
Stick it in the fridge for 30-60 minutes until it gets hard. If it's cold outside, you can leave it in a covered porch or garage instead. Or just let it sit at room temp for 2-4 hours.
06 -
After it's firm, snap the bark into chunks or slice it with a knife and dig in!
# Additional Notes:
01 -
Try to grab nice dark chocolate like Lindt Excellence 70% Cacao bars for the best flavor.
02 -
Keep leftovers in the fridge for 5 days max or toss them in the freezer for a couple months. Freezing works better if you want to keep it longer.
03 -
Put parchment in your storage container and between layers so nothing sticks together.
04 -
Make sure to wipe any water drops from the bowl bottom before pouring the chocolate or it might clump up badly.
05 -
Blot your pomegranate seeds with a paper towel to get rid of moisture before adding them.
06 -
You can also melt chocolate in the microwave - just heat for 15 seconds at a time and stir between each blast until smooth.