Pomegranate Pistachio Chocolate Bark From Scratch
This pomegranate pistachio chocolate bark has become my husband and I's favorite late night snack. It's got the perfect balance between sweet, salty, and savory.
Ingredients
- 1 cup semi-sweet chocolate chips
- 1/3 cup pomegranate seeds
- 1/3 cup shelled pistachios (roasted and salted work well)
- 1/8 tsp sea salt
Instructions
Prep Toppings
- Slice pomegranate into quarters to get out the seeds. Measure out 1/3 cup and set aside.
- Take pistachios out of shells (if they're not already) and coarsely chop with a knife into small pieces. Measure out 1/3 cup and set aside.
- Line a large sheet pan with parchment paper and set aside.
Melt Chocolate over Double Broiler
- Place a glass or stainless steel heat-safe bowl over a pot of boiling water. Ensuring the bottom of the bowl doesn't touch the water.
- Add chocolate chips to bowl and melt over low-medium heat, stirring continuously until smooth then use hot pads to immediately take bowl off heat. Do not let chocolate burn.
Assemble Chocolate Bark
- Pour melted chocolate on parchment-lined sheet pan right away. Use a spatula to spread it out into a thin, even layer.
- Sprinkle pomegranate seeds and chopped pistachios over the top evenly.
- Gently press fruit and seeds down into the chocolate and sprinkle sea salt over the top.
- Place sheet pan in the fridge for 1 hour or until fully cooled and chocolate is hardened.
- Break chocolate into pieces and enjoy!