Imagine a dessert that combines the rich, velvety smoothness of dark chocolate with the burst of tangy pomegranate seeds and the tropical crunch of coconut. This Pomegranate and Coconut Chocolate Bark is not just a treat - it's a culinary adventure that will tantalize your taste buds and impress even the most discerning dessert lovers. Whether you're looking for a quick and elegant dessert or a stunning homemade gift, this recipe promises to elevate your chocolate experience to a whole new level of deliciousness!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 8 oz dark chocolate
- 1 cup pomegranate seeds
- 1/2 cup shredded coconut
- 1/4 cup chopped nuts (optional)
Instructions
- Line a baking sheet with parchment paper, ensuring the surface is completely flat and smooth to help the chocolate set evenly.
- Create a double boiler by placing a heat-safe glass bowl over a pot of simmering water. Make sure the bottom of the bowl does not touch the water directly.
- Chop the dark chocolate into small, uniform pieces to ensure even melting and smooth texture.
- Slowly melt the chocolate in the double boiler, stirring continuously with a silicone spatula until completely smooth and glossy. Remove from heat once fully melted.
- Pour the melted chocolate onto the prepared parchment-lined baking sheet, using an offset spatula to spread it into an even, thin layer approximately 1/4 inch thick.
- While the chocolate is still warm, sprinkle pomegranate seeds evenly across the surface, gently pressing them slightly into the chocolate.
- Distribute shredded coconut over the chocolate, followed by chopped nuts if using, creating an even and attractive pattern.
- Place the baking sheet in the refrigerator and allow the chocolate bark to set completely, approximately 15-20 minutes.
- Once hardened, break or cut the bark into irregular pieces using a sharp knife or by hand.
- Store the chocolate bark in an airtight container in the refrigerator for up to one week, separating layers with parchment paper to prevent sticking.
Tips
- Use high-quality dark chocolate for the best flavor and smooth texture. Aim for chocolate with at least 70% cocoa content.
- Ensure all your utensils and work surface are completely dry - even a drop of water can cause chocolate to seize.
- Melt chocolate slowly and gently using a double boiler to prevent burning or separation.
- For a more uniform look, use a small offset spatula to spread the chocolate evenly.
- Pat pomegranate seeds dry with a paper towel before sprinkling to prevent excess moisture.
- Let the bark come to room temperature for a few minutes before breaking to prevent uneven cracking.
- For a festive touch, experiment with different toppings like sea salt, dried fruit, or additional nut varieties.
- Store in a cool, dry place or refrigerate to maintain the chocolate's crisp texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 0mg
