Pomegranate Almond Dark Chocolate Bark

You survived Monday! I did, too! Let’s celebrate and nom on some pomegranate almond dark chocolate bark. Not only is this dessert delicious, it’s easy to make. Did I mention that pomegranate seeds and dark chocolate are packed with antioxidants, while almonds are a great source of biotin, vitamin E, manganese, and copper? Ready?

pomegranate almond dark chocolate bark
2 bars of dark chocolate (any brand you prefer)
1 cup pomegranate seeds (or more if you love pom!)
1/2 cup almonds, coarsely chopped

Cover a cookie sheet with parchment paper and set aside. Coarsely chop chocolate bars and melt in a double boiler. Using a double boiler ensures that you won’t singe your chocolate during the melting process. If you don’t have a double boiler (I certainly don’t!), you can create one by placing a bowl (I prefer glass) on top of a pan of simmering water. The bowl should not touch the simmering water underneath; it should instead sit comfortably on top of and create a seal with the bottom pan. The goal of a double boiler is to trap the steam produced by the simmering water in the bottom pan and use that steam to melt the chocolate. As the temperature of the steam is much lower than the temperature of a stove top burner, the chocolate will melt evenly without burning. Trust me – it’s worth the extra step!

Fold 3/4 cup of pomegranate seeds and 1/4 cup almonds into the melted chocolate. Pour and spread the chocolate on the parchment-lined cookie sheet. Add remainder of pomegranate seeds and chopped almonds on top of your “bark” for some extra pizzazz! Place cookie sheet in the refrigerator and chill for a 1-2 hours or until hardened.

That’s it! Easy, peasy, pomegranate-squeezy. Enjoy!


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