Ruby-red pomegranate seeds add the perfect amount of tang to this sweet and salty dark chocolate bark. Make it your own by substituting chopped candied oranges, almonds or crystallized ginger for the apricots and the pistachios.
- Prep time 15 minutes
- Total time 1 hour
Ingredients
Method
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring, until smooth. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Sprinkle with pomegranate seeds, apricots and pistachios. Refrigerate until set, about 45 minutes. Cut into shards. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Makes about 18 pieces.
How to melt chocolate
Our Test Kitchen shows you how to melt chocolate perfectly for all your holiday recipes. Just follow these easy steps.
Nutritional facts Per piece: about
- Fibre 3 g
- Sodium 7 mg
- Sugars 14 g
- Protein 2 g
- Calories 206
- Total fat 13 g
- Potassium 231 mg
- Cholesterol 2 mg
- Saturated fat 7 g
- Total carbohydrate 20 g
%RDI
- Iron 16
- Folate 1
- Calcium 2
- Vitamin A 1
- Vitamin C 2
