Pomegranate Pistachio Chocolate Bark
Ingredients
- 10 oz good quality dark chocolate
- 10 oz good quality white chocolate
- 1/2 cup pomegranate arils
- 1/2 cup finely chopped pistachios
Preparation
Line a quarter sheet pan with parchment paper.
Add the chocolate to two microwave safe bowls and melt it by microwaving for 30 seconds, stirring well, then in 20 second intervals until fully melted, or use a double boiler.
Pour most of the dark chocolate on the sheet pan, reserving a few spoonfuls, and spread to the edges of the parchment paper.
Pour the white chocolate on top, then drizzle the remaining dark chocolate on top to create swirls.
Drag a toothpick through the chocolate to create a swirled pattern.
Immediately top with pomegranate and pistachios, then refrigerate until set.
Break into smaller shards using your hands or a knife.
Tips
For brighter green pistachios, remove skins by covering with boiling water for a minute or two.
Use melting wafers or chopped chocolate bars for better texture; avoid chocolate chips.
Store the bark in the refrigerator to maintain freshness.
