If you’ve never de-seeded a pomegranate, you need to take the plunge.
If these Pomegranate Oatmeal Cookies didn’t convince you, and these Oatmeal Pomegranate Muffins also failed to send you squealing to the grocery store, this chocolate bark has to be the deciding recipe. Yes, pomegranates are a bit of a pain in the you-know-what to de-seed, but it’s not any more time consuming than peeling an orange. Buy a big one and you’ll have enough to make both this bark AND those cookies, or just lots and lots and lots of this bark. A good pomegranate has a lot of arils inside, and each one is an incredible juicy jewel.
I think pomegranate is my favourite colour.
Why must you get yourself a pomegranate so post-hastily? Because good quality super dark chocolate with exploding bursts of sweet tart pomegranate is an experience every person needs to have, sooner than later. I love everything about this recipe. In fact, as I was writing this yesterday, I got so excited I stopped midway and went to the kitchen to make some more, and this time did half white chocolate and half pomegranate arils on top. My husband reaffirmed his decision to marry me.
Reasons you will adore this dark chocolate bark even half as much as I do:
1) It takes 10 minutes to make (waiting for it to chill is the hardest part!)
2) Such dark chocolate
3) Sweet, tart, juicy, crunchy pomegranate arils
4) The colours. I want a dining room, and I want to paint it these colours.
5) People will think you’re fancy. Don’t tell them how easy this is if they think that.
6) Dark chocolate goes well with red wine. You’re thinking, “Anna, socks are good with red wine. That’s not a convincing argument.” Touché. But I promise, this is better than socks.
In case you don’t like dark chocolate, yes, this can be made with semi-sweet chocolate (and would probably even be pretty great with a white chocolate base if that’s your thang). But in my humble opinion, dark chocolate can’t be beat. I’ve made barks with various layers before but find them challenging – if things are still too warm when you add the next layers you risk a marbled bark or, if the base is overhardened, two separate pieces of bark when you try to cut it. This eliminates all those problems and makes bark everything it should be – straight up chocolate, lookin’ fancy. Enjoy!
- 8 oz good quality dark chocolate, roughly chopped (or 1⅓ cup chocolate chips)
- 1 Tbsp butter
- ½ cup pomegranate arils (about ½ a pomegranate) OR ¼ cup each pomegranate arils and white chocolate chips
- Line an 8"x8" baking dish with parchment paper or waxed paper so the paper overhangs the ends slightly for easy removal. Set aside.
- Put butter and chocolate in a medium microwave-safe bowl and microwave for 30 seconds. Stir, and continue microwaving in 15 second increments, stirring after each, until almost melted. Stir to melt completely so it is very smooth.
- Pour melted chocolate into prepared dish and sprinkle immediately with pomegranate arils.
- Let chill in the refrigerator until set (6+ hours). Cut/break with a very sharp knife into random pieces. Store in the fridge for up to a week, or freeze for longer storage.