Pomegranate Pistachio Chocolate Bark
Prep time: 
Total time: 
Serves: 35 pieces
  • 12 oz milk chocolate chips
  • 24 oz semi-sweet chocolate chips
  • ⅓ cup rough chopped toasted pistachio
  • 1 pomegranate seeded
  1. Melt chocolate chips over a double boiler.
  2. Add rough chopped pistachio (reserve the smaller pieces that are pulverized for dusting on top) add to the chocolate and mix well.
  3. Line a cookie sheet with parchment paper.
  4. Using an ice cream scooper drop scoops of chocolate on the parchment paper. With the back of the scooper gently flatten the chocolate mixture.
  5. Sprinkle the top of each chocolate round with the remaining pistachio dust.
  6. Place as many pomegranate seeds as possible on top of each chocolate round.
  7. Very gently press the pomegranate seeds down onto the chocolate.
  8. Refrigerate for at least half hour or until you are ready to serve.
Recipe by My Persian Kitchen at http://www.mypersiankitchen.com/pomegranate-pistachio-chocolate-bark/