Pomegranate Pistachio Chocolate Bark

Have you seen the new fall 2022 pomegranate-flavored sweet treats at Williams Sonoma? They look so tempting! However, with a little effort, you can make these seasonal goodies at home, saving money and offering more opportunities to customize to your preferences. The fastest and easiest of these is this Pomegranate Pistachio Chocolate Bark.

The concept behind chocolate bark is simple: melt chocolate, spread it on parchment paper, sprinkle your desired toppings on top, and allow it to cool. Seriously, it’s a cinch! Just remember these handy tips:

Some people prefer to melt chocolate in 30-second increments in the microwave. If that’s how you roll, go for it. But if this is your first time melting chocolate, I would highly recommend using a double boiler on the stove. It comes up to temperature slower and gives you more control over the final product.

Water causes chocolate to seize, so take a moment to dry your pomegranate arils before sprinkling them on top of your chocolate. They don’t have to be completely dry, just not dripping wet.

YES! You can make this without any added sugar! Simply buy chocolate sweetened with a sugar substitute, such as Lily’s or Bake Believe.

Don’t discount using roasted, salted pistachios. Roasting the nuts brings out a deeper flavor profile, and the salt balances the sweetness of the chocolate and the tang of the fruit. (TIP: Trader Joes sells a bag of already-shelled roasted, salted pistachios. Talk about a time saver!)

The original recipe (and Williams Sonoma) layers melted white chocolate on top of dark chocolate. If you choose to do this, make sure to use high-quality white chocolate and melt it in a double-boiler on the stove. The reason for this is because white chocolate is made primarily of cocoa butter without any cocoa solids, causing it to break much easier than dark/milk chocolate when melted. This is especially important if you are using a chocolate sweetened with a sugar substitute. In that case, I would recommend simply sprinkling white chocolate chips on the top of the melted dark chocolate, making it easier and avoiding any potential splitting challenges.

Pomegranate Pistachio Chocolate Bark
(Original recipe: How Sweet Eats)

16 oz quality dark chocolate, chips or chopped into chunks
16 oz white chocolate chips
1/2 C chopped roasted and salted pistachios
2/3 C pomegranate arils, lightly dried with a towel

Lay out a piece of parchment paper on a cookie sheet. Set aside.

Melt the dark chocolate in a double boiler on the stove or in 30-second increments in the microwave. (Be sure to read tips above about melting chocolate.)

Spread the melted dark chocolate on the parchment paper in a big rectangle. Evenly sprinkle on the white chocolate chips, pomegranate arils, and chopped pistachios.

Refrigerate it until it’s set firmly, 30-60 minutes minimum. Once set, break or chop up your bark and serve (or give as a gift).

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