When given pomegranates from Farmer Rodney Chow before a tour of his farm in December, I pondered what to make and distribute? The answer: Dark Chocolate Bark studded with pomegranate seeds and roasted pistachios! The crunch, juice and flavor of this bark is enhanced with simplicity of salt. I also added a Tablespoon of coconut oil which mellowed the chocolate flavor a bit and added a new taste sensation.
Recipe to make over 20 pieces of 2 inch sized bark (sorry I did not measure)
3 x bars organic dark chocolate (each 3.5 oz) = total 10.5 oz chocolate
1/2 cup pomegranate seeds (or more)
1/2 cup pistachios, roasted and salted
1 heaping tablespoon coconut oil (optional)
Melt the chocolate slowly whether using a double boiler, microwave or slow cooker - search the internet for various videos. Add in optional coconut oil. Pour chocolate onto parchment paper; it will spread slowly. The goal is for 1/8 inch thickness of bark so use your judgment for moving the chocolate along. Use a spoon or your hands to carefully top with the pomegranate seeds and nuts; use a spoon to assure that they are immersed in the chocolate. Cool at room temperature; it will harden quicker if the room is cooler actually. EnJOY
The green and red colors are very festive, however feel free to be creative with other fruit, nuts and seeds.
