Pomegranate and Almond Dark Chocolate Bark
 
 
Ingredients
  • 240g/8oz dark chocolate (about 1.5 bars from the baking section)
  • ½ cup pomegranate seeds
  • ¼ cup almonds
Instructions
  1. Line a packing sheet with parchment paper.
  2. Roughly chop the almonds, set aside.
  3. Roughly chop the chocolate. Don't get too worried about this. You just want the chocolate in small-ish pieces so they will melt quickly and evenly. Put the chocolate in a heatproof bowl.
  4. Put about 1" of water in a small saucepan. Place the heatproof bowl over the saucepan. Is the bottom of the bowl touching the water? If so, remove some water. Set the bowl aside.
  5. Heat the water until simmering, then put the bowl back on top of the saucepan. The water as it simmers and boils will melt the chocolate!
  6. Stir the chocolate to help along the melting.
  7. Once it's completely melted, turn off the heat and remove the bowl from the saucepan.
  8. Let the chocolate come to room temperature. Then, once it's cooled to room temperature, mix in half of the pomegranate seeds.
  9. Pour the chocolate and pomegranates over the prepared baking sheet. Use a knife or spatula to spread the chocolate out to your desired thickness.
  10. Sprinkle the remaining pomegranates and chopped almonds over the top of the chocolate. Poke the toppings in at different angles to give a nice look.
  11. Put the baking sheet in the fridge and cool for 2 hours, or until hard enough to break into random sharp pieces.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/12/08/pomegranate-almond-dark-chocolate-bark/