Pomegranate Chocolate Bark

Servings: 6 servings

Author: Chef Abbie Gellman RD

Prep Time:
20 minutes

Resting Time:
1 hour

Total Time:
20 minutes

Dessert

chocolate pomegranate

🧂 Ingredients

1 Line a baking sheet with parchment paper or foil.
2 Microwave: Place chocolate in a bowl and microwave on high for 1 minutes. Stir
until smooth and melted, heating in additional 10-second increments if
necessary.
3 Stove: Place one inch of water into a wide saute pan and place on stove. Put
chocolate in a heatproof bowl and set it directly in the water. Bring the water
to a simmer then turn off the burner and allow the chocolate to melt, stirring
occasionally.
4 Stir 1/3 cup of pomegranate seeds, ginger, and salt into the chocolate.
5 Pour the chocolate mixture onto the baking sheet and spread out to a rectangle.
Spread remaining 1/3 cup of pomegranate seeds over the top, pressing gently into
the chocolate. Optional: sprinkle ¼ teaspoon of coarser sea salt on top. Place
baking sheet into the refrigerator and chill for at least 60 minutes.
6 Break the bark carefully into chunks.