Monday, February 28, 2011

Pomegrante Bark

Haven't tried this - yet. I'll update with pics once I have the time to try it.

Pomegranate Bark
Makes about 50 small bunches

3 pomegranates
1 16 oz. package dark chocolate morsels (I used Ghirardelli’s 60% cacao)
Cooking thermometer (optional)

Remove seeds from pomegranate into a bowl or dish. When performing this task, make sure not to wear anything that you wouldn’t want to be stained. De-seeding pomegranates can be a messy process! Or, wear an apron. That is, if you don’t mind your apron possibly becoming stained!

When all of your pomegranate seeds are out, lay wax paper on a flat surface. Using your fingers or a spoon, separate the seeds into small bunches of 5-10 on the wax paper to dry.*

Melt the chocolate! To do this, you will either need a double-burner or can easily create one by placing a stainless steel bowl over top a pan of boiling water. To temper your choco so it’s perfect-o, watch this how-to YouTube video! I do not own a cooking thermometer, which is why I listed it as an optional accessory. I just heated the chocolate until it melted, and let it cool for a minute or so before spooning it over the seeds. It didn’t have the “perfect” shiny surface of a tempered chocolate, but it looked fine, and still tastes delicious to me!

Spoon the chocolate over your bunches, or if you’re feeling confident in your bowl of melted chocolate juggling skills, slowly drizzle the chocolate from the bowl!
Leave your chocolate covered seeds to dry at room temperature (around 60 – 70°F). Do NOT put them in the freezer! I’m not positive how refrigeration would work, but whatever you do, don’t freeze them! The chocolate will shrink and expand on the pomegranate seeds, causing the chocolate to crackle, and they won’t taste the same.
When the chocolate is completely dry, serve and enjoy!

*For a similar and quicker result, lay your pomegranate seeds covering a flat tray. Drizzle the melted chocolate over top! Once drizzled, use a spoon or spatula to smooth the chocolate over the seeds. Add an optional garnish of small white or colored sprinkles for added texture and visual pizazz. Once fully dry (I let mine sit overnight, at room temperature), break into bite-size chunks with a sharp utensil or separate them from the tray, and break them into bunches.

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