This Pomegranate + Pistachio Dark Chocolate Bark recipe is an incredibly easy-to-make, delicious, healthy treat! Only four simple ingredients are needed!
Looking for a simple yet incredibly delicious chocolate treat recipe? Then this is the chocolate bark for you! With just 4 simple ingredients, it couldn’t get any easier. The dark chocolate mixed with juicy, sweet pomegranate arils, crunchy pistachios and a touch of salt is an amazing (and addictive) combo of flavours and textures. It also has the added bonus of being pretty darn healthy for a treat!
Although this chocolate bark can be enjoyed at any time of year, I tend to make it every holiday season. Not only does it look impressive but the green and red from the pistachios and pomegranate give it a festive vibe. Chocolate bark also makes a great edible holiday gift!
How To Make Pomegranate Pistachio Dark Chocolate Bark
Ready to make this Pomegranate Pistachio Dark Chocolate Bark? It is so easy! Simply…
- Gather Your Ingredients: You will need 4 simple ingredients:
- Dark Chocolate: Use some quality dark chocolate and chop it into small pieces. I used the Lindt Excellence 70% Cacao Chocolate in mine: US | Canada
- Himalayan or Sea Salt: Add a pinch to the melted chocolate to bring out the flavour.
- Pomegranate Arils: This recipe uses about 1 pomegranate worth of arils. You can either remove them from the pomegranate yourself or purchase them.
- Pistachios: You want unsalted, shelled pistachios for this. Then just run a knife through them to roughly chop them.
- Melt The Chocolate: Place chocolate in a heat-proof bowl set over a small pot of gently simmering water (making sure the water does not touch the bottom of the bowl) and stir until melted. Stir through a pinch of salt.
- Pour Chocolate On Baking Sheet: Pour melted chocolate onto the center of a baking sheet lined with parchment paper. Spread it out into a rectangular shape (approx. 8×10 inches).
- Sprinkle On Toppings: Immediately sprinkle over the pomegranate arils and chopped pistachios. Place in fridge for 30-60 minutes or until chocolate has hardened.
Detailed ingredient list and directions located in the recipe card below.
Now comes the fun part…break up the chocolate bark into pieces and ENJOY!
Pomegranate Pistachio Chocolate Bark Questions + Tips
Dry Off the Pomegranate Arils
Pat the pomegranate arils with a paper towel to dry them off before sprinkling on top of the chocolate. This allows them to adhere better and keeps water off the chocolate (since water and chocolate don’t mix well).
Wipe Condensation From Bowl
Water and chocolate don’t mix well since the chocolate can seize up. Therefore, carefully wipe any condensation from the bottom of the bowl containing the melted chocolate before pouring the chocolate onto the baking sheet.
Using The Microwave To Melt The Chocolate
I prefer melting chocolate on the stovetop as outlined in the recipe. However, you can also melt the chocolate in the microwave. Place the chocolate in a microwave-safe bowl and warm up in 15-second intervals, stirring after each one until just melted.
How To Break Up The Chocolate Bark
Once the chocolate bark has completely set in the fridge, pull it out and break apart with your hands into rustic, irregular pieces. It will snap apart easily when cold. Alternatively, you can also use a knife to cut into pieces.
How To Store This Chocolate Bark
If not eating immediately, store this Pomegranate + Pistachio Dark Chocolate Bark in an airtight container in the fridge for up to 5 days or in the freezer for longer term storage. I prefer the freezer since there is less risk of condensation forming on the chocolate. Tip: Line the container with parchment paper and also place between layers of bark to prevent sticking.
How Long Does This Chocolate Bark Keep
Due to the fresh pomegranate arils in this chocolate bark, I recommend storing in the fridge or freezer if not being consumed the same day. It will keep in the fridge for up to 5 days and in the freezer for a couple of months.
Possible Variations
This recipe is really easy to play with and customize. For example, you could…
- Use a different type of chocolate: Dark chocolate not your thing? Switch it up for some semisweet or milk chocolate instead.
- Drizzle it with white chocolate: Drizzling some melted white chocolate over the top of this bark would look and taste amazing.
- Make it nut-free: Pepitas could be used instead of pistachios.
- Use different nuts or seeds: Replace the pistachios with almonds, coconut flakes, pepitas, etc.
- Mold it: Pour the melted chocolate into molds before sprinkling over toppings for cute shapes.
Let me know in the comments if you try out this simple chocolate recipe. Would love to hear from you!
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This Pomegranate + Pistachio Dark Chocolate Bark recipe is an incredibly easy-to-make, delicious, healthy treat! Only four simple ingredients are needed!
Ingredients
- 300g or 10 oz quality dark chocolate, chopped into small pieces
- 1/4 tsp Himalayan or sea salt
- 3/4 cup pomegranate arils (roughly the quantity from 1 pomegranate)
- 1/2 cup unsalted, shelled pistachios, roughly chopped
Instructions
- Line a baking sheet with parchment paper.
- Place chocolate in a heat-proof bowl set over a small pot of gently simmering water (make sure water doesn’t touch the bottom of the bowl). Stir chocolate until almost fully melted (about 90% melted). Remove from heat and continue to stir until chocolate is fully melted. Add salt and stir to combine.
- Pour melted chocolate onto the center of the lined baking sheet and spread out into a rectangular shape (roughly 8×10 inches and 1/4 inch thick). It won’t fill the whole sheet.
- Immediately sprinkle over the pomegranate arils and chopped pistachios. Press in gently.
- Place in the fridge for 30-60 min or until chocolate has hardened. If it is cold out, you can also place it on a covered deck or in the garage to harden. (Alternatively, you can allow it to set at room temperature for 2-4 hours).
- Break it up or cut into pieces and enjoy!
Notes
- I used the Lindt Excellence 70% Cacao Dark Chocolate Bar: US | Canada Sometimes I also mix in some of the 78% Cacao Chocolate Bar.
- Storage: If not eating immediately, store in a container in the fridge for up to 5 days or freezer for a couple of months (freezer is my preference). Line container with parchment paper and also place between layers to prevent sticking.
- Wipe Condensation From Bowl: Carefully wipe any condensation from the bottom of the bowl before pouring out chocolate onto the baking sheet (don’t want water to get into the chocolate or it could seize up).
- Dry The Pomegranate Arils: Pat the pomegranate arils with a paper towel to dry them off before sprinkling on top of the chocolate.
- Microwave: Alternatively, you can melt the chocolate in the microwave. Place in a microwave-safe bowl and warm up in 15-second intervals, stirring after each one until just melted.
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Wangui catherine as FOOD HEAL
I love chocolate, pomegranate, and pistachio, so I am in for a good treat here. thank you
Vanessa | Maple + Mango
You’re welcome! Hope you enjoy!
Ros @ ZenHealth.net
Definitely learned something today! Didn’t know they are called arils. Thanks for sharing this. In the Caribbean, we have pomegranates with white and light pink arils. They are pretty too, but, for Christmas, you can’t beat that beautiful bright red color.
Vanessa | Maple + Mango
I have never seen pomegranate with white and light pink arils – sounds so beautiful!! I wonder if they taste different. For the longest time, I called the juicy little jewels inside a pomegranate, “pomegranate seeds”. Then I found out that they are called “pomegranate arils” and the seed is actually the little crunchy bit in the middle which makes sense.
Ros @ ZenHealth.net
Definitely learned something today! Didn’t know they are called arils. Thanks for sharing this. In the Caribbean, we have pomegranates with white and light pink arils. They are pretty too, but, for Christmas, you can’t beat that beautiful bright red color.