Let’s talk edible gifts. While I love peppermint bark, it’s easy to become inundated. For something more sophisticated, try this pomegranate bark – the base layer is a mix of bittersweet and semisweet chocolate; the top layer is pure semisweet chocolate. Sweet-tart pomegranate arils add a refreshing bite that pairs well with rich and velvety chocolate. Gift a box of pomegranate bark along with a bottle of port for the ultimate dessert. Wishing you all a Merry Christmas (Buon Natale)!
1/2 pound bittersweet chocolate, chopped
1/2 pound semisweet chocolate, chopped
1 pound semisweet chocolate, chopped
1 cup pomegranate arils, rinsed, drained, and patted dry
Line an 11 x 17-inch jelly roll pan with parchment paper. Place bittersweet chocolate and 1/2 pound semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate into prepared pan and spread with an offset spatula into an even layer. Chill in the refrigerator until set, about 25 minutes. Remove pan from refrigerator and leave at room temperature while melting remaining semisweet chocolate.
Place 1 pound semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove from heat; let stand 2 minutes. Pour melted semisweet chocolate over dark chocolate layer; carefully spread with an offset spatula into an even layer. Sprinkle with pomegranate arils. Chill in the refrigerator until completely set, about 1 hour.
Carefully lift parchment paper and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into squares (or use your hands to carefully break bark into pieces). Store up to 5 days in the refrigerator.
Yield – 32 squares (serving size: 1 square)
Calories – 148
Carbs – 16