Chocolate Covered Pomegranate
  • 2 cups arils from pomegranate
  • 8 oz. fine quality bittersweet (or semisweet) chocolate, finely chopped (I used Callebaut)
  1. Get the arils out of the pomegranate (use a bowl of water so the seeds sink and the membranes float) - you can freeze/fridge extra :)
  2. Line a baking sheet with parchment.
  3. Melt chocolate in double boiler or bowl on pan with water over med heat.
  4. Allow to the chocolate to cool to touch (still runny).
  5. Mix the chocolate and aerils in a work bowl. Combine thoroughly.
  6. Use a fork to scoop clusters and drop on parchment.
  7. Work quickly.
  8. Put in fridge for 1 hour or until hardened.