This two ingredient, no-bake Pomegranate Chocolate Bark is full of fruity, chocolatey goodness! It is perfect paired with salty snacks or eaten alone.
Pomegranates are a really cool fruit. Technically, a single pomegranate is more than one fruit—something called an aggregate fruit. This happens when a single fruit producing flower has more than one ovary. Other aggregate fruits include raspberries, blackberries, and strawberries. And just like these aggregate fruits, pomegranates are technically berries! The little juice filled sacks with a seed in side are called arils. To any plant experts out there, I know this is an oversimplification but it is detailed enough for our purposes.
One of the tricky things about this Pomegranate Chocolate Bark recipe is that melted chocolate and water-based liquids do not mix well. And the juice in the pomegranate arils is definitely a water-based liquid! Water causes melted chocolate to solidify, something called seizing. The trick is to pat down the arils with a paper towel and to be careful not to pop the arils when you stir them into the chocolate. No matter how careful you are a little bit of juice is going to get into your chocolate so you’ll need to move quickly to get it thoroughly mixed and spread in the pan before it seizes.
When you are removing the arils from the pomegranate, make sure you remove all of the white pith too! That stuff does not taste very nice. The only other tip I have for you is to use a bain-marie when when you melt the chocolate. Just put the chocolate in a heat-proof glass bowl and place it over a pan of water that has an inch or two of water in it. Heat it over medium-low heat, stirring occasionally until the chocolate is melted. This helps ensure the chocolate melts evenly and doesn’t burn.
Finally, make sure you line your dish with baking parchment before you pour in the pomegranate chocolate bark. This will make your life much easier when it’s time to turn it out and serve it.
Once you stir together the chocolate and pomegranate, immediately pour it into the prepared pan and place it in the refrigerator until the chocolate is solidified. Serve immediately. Store leftovers in the fridge for up to 48 hours (any longer than that and the moisture from the juice makes the chocolate a little soggy).
Pomegranate Chocolate Bark
- 1 pomegranate
- 2 cups chocolate of your choice (dark chocolate goes especially well with pomegranate)
- Remove the arils (seeds) from the pomegranate. Try to avoid breaking the skin on the arils and releasing the juice. Remove all of the pithy white material from the arils.
- Gently pat the arils dry with a paper towel. Set aside.
- Using a bain-marie, melt the chocolate over a low heat. Set aside.
- Line a 9"x9" baking pan with parchment paper. Set aside.
- Gently stir the arils into the melted chocolate. Do this quickly, but try not to pop the arils because the juice will cause the chocolate to seize. Immediately pour into the prepared pan and spread.
- Place in the fridge until the chocolate is set.
- Break into pieces and serve immediately. Store leftovers in the fridge and eat within 48 hours.