Pomegranate Bark
CandiesChocolatechocolates and SweetsDessertsFruitGourmet GiftsHoliday DessertsHolidaysLast-Minute ChristmasPotluck
Ингредиенты
- 1/2 cup (125 ml) pomegranate seeds at room temperature, patted dry with paper towel (about 1 small pomegranate) (see note)
- 7 oz (200 g) dark chocolate, melted and tempered
- 1 oz (30 g) white chocolate, melted and tempered
Инструкция
- Line a 20 cm (8-inch) square baking pan with parchment paper, letting it hang over both sides. Set aside.
- Place the pomegranate seeds in a bowl. Add the dark chocolate and stir quickly. Spread in the prepared pan.
- Drizzle the white chocolate over the dark chocolate. Knock the pan on a flat surface a few times so that the white chocolate settles in the dark chocolate mixture. Refrigerate for 15 minutes.
- With the tip of a small knife, make braking marks in the slightly set chocolate. Refrigerate for another 30 minutes or until the bark is completely set.
- Break into pieces. This bark is best the same day since the pomegranate quickly loses its burst of freshness.
