- 10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
- 1 cup fresh pomegranate seeds (from 1 large pomegranate)
- 1/4 tsp. fine sea salt
- nuts of your choice like pumpkin seeds, cashews, shaved/crushed almonds (optional)
Directions – Line a baking sheet with baking mat or waxed paper.
To melt the chocolate, fill a pot with water and bring to a simmer. Put chopped chocolate in a heatproof bowl that fits over the pot. Stir occasionally until the chocolate is melted. Make sure water doesn’t get into the chocolate.
Remove it from heat, mix in salt, half of pomegranate seeds (and nuts if you desire). Place chocolate mixture on the baking sheet and spread it into an 8×10-inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate. Refrigerate until fully set, about 30 minutes.
Break the bark into chunks with your hands (be careful not to crush the seeds), and serve.
Note: Play with shapes and ingredients. Use a whoopee pan and use a spoon to pour a mixture into it to achieve these beautiful round creations by “May I have That Recipe” girls. If you don’t have a whoppie pie pan, line a baking sheet with parchment paper and spoon about a tablespoon of melted chocolate per coin. Lightly spread it with a butter knife of a spatula to form a circle.