Making candy is daunting. It’s the whole thermometer thing. Boiling water and sugar until the syrup reaches a temperature that could essentially melt the skin from your hand is a little off-putting – just sayin’!
Chocolate bark to the rescue. It’s fantastically – I’m not sure that’s a word – easy and offers you no opportunity to be severely scalded. Chocolate bark is more commonly made with any variety of nuts and raisins with either milk, dark or white chocolate. This recipe is a delicious combination of salty crunch, sour, and chocolate because of the unusual addition of pretzels and pomegranate seeds.
It takes no time to make except waiting for the chocolate to harden so you can break the bark into bite size pieces.
Pomegranate and Salted Pretzel Chocolate Bark – adapted from Give Recipe blog
225 g best quality dark chocolate
½ cup pomegranate seeds
¼ cup pretzels, broken into pieces
- Melt the chocolate in a heatproof bowl over simmering water; stirring often.
- Once melted, remove from heat and cool for 5 minutes
- Stir in half of the pomegranate seeds, mix well.
- Line a baking sheet with parchment paper
- Pour chocolate/pomegranate mixture on it and spread it out to your desired thickness.
- Sprinkle the other half of the pomegranate seeds over chocolate pressing each one gently into the chocolate.
- Sprinkle pretzel pieces over chocolate and press them into the chocolate too.
- Let it cool until the chocolate is hard enough to be broken into pieces – about 3 hours.
- Store in a tightly sealed container in the fridge.
THE LOVE: Use the best chocolate you can find!
printable recipe clink on link for printable version
one year ago: lasagna cupcakes
two years ago: savoury shortbread
Thanks for reading.
special thanks to my daughter Sara for helping…