Dark Chocolate Pomegranate Bites

These were insanely delicious and surprisingly difficult to achieve. I assumed that this would be a super simple recipe- five minutes, tops. According to the original recipe, you make the treats using a muffin tin to achieve a uniform shape and size. So, naturally, I followed the recipe and they came out just OK: not all the pomegranate seeds came out and some of the chocolate broke off. So I adjusted; I figured if I put the chocolate down first, it would hold onto the pomegranate seeds better and it would come out looking less messy. Well, the chocolate adhered to the bottom of the muffin tin and I couldn’t get them out!

It was infuriating!

So I did the only thing I could think of: I stopped using the muffin tin all together. I huddled the pomegranate seeds into a circular shape on a sheet of parchment paper and from there I finally found a method that worked. It was a wild and unexpected turn on what I assumed would be a super simple recipe. And it was… eventually. For better or for worse, the road to success was paved with a verifiable smorgasbord of broken pieces of chocolate- I don’t know if I can count high enough to tell you exactly how many “failures” I ate along the way! But the way the rich, dark chocolate pairs perfectly with the juicy bursts of pomegranate- it made the whole, frustrating saga worth it.

AuthorMackieDifficultyBeginner

 8 oz Dark chocolate, melted
 2 cups Pomegranate seeds

1

Place a layer of pomegranate seeds on a sheet of parchment paper. Scrape the melted chocolate into a small plastic bag and trim off one of the corners. Coat the seeds in chocolate by moving the plastic bag in a zig zag motion.

2

Sprinkle an additional layer of seeds on top of the tacky chocolate. Allow to set completely, then peel the parchment away from the seeds on the bottom. Serve immediately and store any leftovers in the fridge.

Ingredients

 8 oz Dark chocolate, melted
 2 cups Pomegranate seeds

Directions

1

Place a layer of pomegranate seeds on a sheet of parchment paper. Scrape the melted chocolate into a small plastic bag and trim off one of the corners. Coat the seeds in chocolate by moving the plastic bag in a zig zag motion.

2

Sprinkle an additional layer of seeds on top of the tacky chocolate. Allow to set completely, then peel the parchment away from the seeds on the bottom. Serve immediately and store any leftovers in the fridge.

Dark Chocolate Pomegranate Bites

Thanks to This Healthy Table for the recipe!

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