Holiday Chocolate Bark (Printable Version)
A hassle-free festive delight with rich dark chocolate, fresh pomegranate, and crunchy pistachios. Made in minutes with just a handful of ingredients.
# Ingredients:
→ Bark Layer
01 -
Chop 10 ounces (300 grams) of good-quality dark chocolate into small bits.
02 -
Use about 3/4 cup of pomegranate seeds (arils), usually from one whole pomegranate.
03 -
Roughly chop 1/2 cup of shelled, unsalted pistachios.
04 -
Measure out 1/4 teaspoon of sea or Himalayan salt.
# Steps:
01 -
Put parchment paper over a baking tray.
02 -
In a heatproof bowl, toss in your chocolate. Place the bowl over a pot of gently steaming water (steam shouldn't touch the bowl's bottom). Stir until it's almost melted (about 90%). Take it off the heat and finish stirring until completely smooth. Mix in your salt at the end.
03 -
Pour your melted chocolate in the middle of the prepared tray. Spread it out until it's about a rectangle (roughly 8x10 inches wide and 1/4 inch thick). Don't worry if it doesn't cover the edges of the tray.
04 -
While the chocolate is soft, gently press the pistachios and pomegranate seeds on top. Don’t miss any spots, and press lightly so they stick.
05 -
Stick it in the fridge for 30 to 60 minutes, or wait for it to fully harden. If it’s cold outside, you could also use a cool deck or garage. At room temperature, it might take 2 to 4 hours.
06 -
Once the chocolate is set, either cut it with a knife or break it into pieces. Dig in!
# Notes:
01 -
It's best to go for good dark chocolate options like Lindt Excellence 70% Cacao.
02 -
Store your bark in the fridge for five days or slide it into the freezer, where it'll keep for months. Freezing is better for long-term storage.
03 -
When storing, layer your bark with parchment paper to keep pieces from sticking together.
04 -
Dry the bottom of your chocolate bowl after melting. Any leftover drops of water could mess it up.
05 -
Dab the pomegranate seeds with a paper towel before sprinkling them on to ensure they're nice and dry.
06 -
Microwave alternative: Heat your chocolate in short, 15-second bursts, stirring after each zap, until melted.