Pomegranate Bark

Instructions

1. 1

   Line a 20 cm (8-inch) square baking pan with parchment paper, letting it hang over both sides. Set aside.

2. 2

   Place the pomegranate seeds in a bowl. Add the dark chocolate and stir quickly. Spread in the prepared pan.

3. 3

   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.

4. 4

   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.

5. 5

   Break into pieces. This bark is best the same day since the pomegranate quickly loses its burst of freshness.