Pomegranate almond bark

pom bark 1 v2

I know what you’re thinking…

“Pomegranate?? Didn’t she just talk about how they weren’t worth the effort?”

I know! I KNOW. I did. And, I lied.

Well, not really lied. They totally aren’t worth the effort in my mind BUT, you see, when I made these I also happened to buy 2 more pomegranates. Why? Well for pictures.

Obviously.

So then I was stuck with 2 of these so.ridiculously.hard.to.open.pain.in.my.ass fruits. I gave one to my mom this weekend but then there was still the matter of this other one.

pom bark prep 1

Looking all pathetic in the fruit bowl and getting kind of old and wrinkly. So, I manned up and spent 20 minutes picking out arils. I at least remembered to wear a black shirt this time.

pom bark prep 2

Want to know the only thing this “recipe”requires?

Patience.

Not my biggest strength.

You want the arils to be really dry so the chocolate sticks to them better. Since I used the water technique to get them out though, this meant waiting 2 hours for arils to dry off. I’m not gonna lie and say I didn’t contemplate bringing my hair dryer down to the kitchen but visions of arils flying all over stopped me before that became a reality thankfully.

pom bark 3 v2

Then you have to wait for the chocolate to firm up. Another 30 minutes at least. SO MUCH WAITING!

Lucky for me, Ginger thought she’d occupy my time by coming back inside with some unidentified animal’s fecal matter all over her neck. So considerate, that one.

pom bark 2 v2

I made bark and tested out a “cluster” as well. I’m thinking about including this in some homemade Christmas gifts so I wanted to see which version worked better. The verdict? The clusters were way less messy, but I like the look of the bark better. Both tasted equally as good.

So let’s talk about this combo. Holiday bark is all over the place right? Personally, I hate white chocolate. It’s not chocolate to begin with, it’s just sugar laden, super sweet, creamy nastiness in my opinion and most holiday bark seems to use it. Which as a side note, unless you’re talking about a birch tree, no actual tree bark is white!

Moving on… So, dark chocolate was a given. I thought about dried fruit like cherries or strawberries but I’m a much bigger fan of contrasting flavors then sweet on sweet which is what dried fruit + chocolate would give you. The one redeeming factor of pomegranate arils is that burst of tartness they give and in this bark combination it is absolutely amazing. You bite into the rich dark chocolate and the tart arils explode in your mouth (it totally reminded me of Gushers from back in the day) and then you have the sliced almonds for some crunch.

pom bark 4 v2

Texture & flavor heaven, pure and simple. Too bad it’s still too far out from Christmas to use these as gifts, I’ll just have to eat them and make another batch closer to the date. How unfortunate. Winking smile

4.5 from 2 reviews

Pomegranate Almond Bark
 
Prep time
Cook time
Total time
 
A perfect homemade holiday gift.
Author:
Recipe type: Dessert
Serves: approx 20 small pieces
Ingredients
  • 1 cup dark chocolate chips
  • 1 cup dry pomegranate arils
  • ¼ cup sliced almonds
Instructions
Bark
  1. Line a baking sheet with parchment paper.
  2. Melt chocolate chips in a small bowl in the microwave until completely melted and smooth.
  3. Fold half the pomegranate arils into the chocolate.
  4. Spread chocolate/pomegranate mixture evenly onto the baking sheet.
  5. Sprinkle remaining pomegranate arils and all of the almonds on top lightly pushing down into the chocolate layer with a spatula.
  6. Refrigerate for at least 30 minutes until chocolate has set completely.
  7. Once set, remove from refrigerator and break into pieces.
Clusters
  1. Line a mini muffin tin with paper cups
  2. Melt chocolate chips in a small bowl in microwave until smooth and completely melted, fold in half the pomegranate arils.
  3. Spoon a teaspoon of the chocolate pomegranate mixture into a tin. Next sprinkle some more pomegranate arils on top. Then layer some sliced almonds. Repeat this layering method 3 or 4 times until the paper cup is almost full.
  4. Once muffin tins are full, refrigerate for at least 30 minutes or until fully set.
  5. Removed from refrigerator and peel away paper lining.

 

Are you making any homemade gifts this year?

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Comments

  1. 1

    oooo this is awesome! how different & interesting! smart idea, Gina!

  2. 2

    your bark looks great! I just posted my own version of bark…and it was literally melting before my very eyes.

    I look at your smooth, non-melty photos and have to say…jealous! And saw your noodles yesterday on all the food sites. It wasn’t my day. My food pics are a lil too melty the past week or two :)

  3. 3

    These could easily be frozen or refrigerated and then used in gifts….but then you couldnt eat them :(

  4. 4

    Hey Gina,

    TJ’s sells little cartons of the arils. no waiting and black shirt needed!
    these look lovely!

  5. 5

    AMAZING! I have 2x poms in the fridge as we speak and what a great way to use them! Thanks for this awesome recipe and I’ll let you know how it turns out! Have a wonderful Tuesday…

  6. 6

    These look great! I’m too lazy for homemade gifts ;)

  7. 7

    I love chocolate bark – and I do love pomegranate even though they are a pain. This looks really nice and these are some great photos

  8. 8

    Can’t wait to make this.. Love chocolate barks. I’ll probably get the pomegranate seeds from Trader Joe’s–already out of the fruit :-)… thanks

  9. 9

    You totally sold me when you compared them to Gushers. I loved those when I was a kid, and my mom refused to buy them because they were bad for our teeth. Whatever, I just loaded up on them at friends’ houses. ;)

  10. 10

    I came across your blog early in November. I am so glad I did! I love your recipes. Today I completed recipe my 3rd and 4th recipes from your website. I loved everyone and gotten great feedback. I have tried making “healthy” baked goods in the past. They often came out dry with no taste. Your recipes taste amazing!

  11. 12

    You have way more patience than I do! Why can’t they sell pomegranate seeds in the store. They do it with sunflower seeds!

  12. 13

    Wow this is beautiful!!!! I bet it tastes delicious. I love pomegrantes!

  13. 14

    I love pomegranates! If you peel them underwater they’re not so bad. This bark sounds fantastic Gina!

  14. 15

    Those look amazing, Gina!!! I have no idea why people find pomegranates to be a pain – it’s the PROCESSSSS not just the food reward :) Although, to be fair, any time that I visit my mom, she cleans them up for me and leaves me all the yummy seeds (idk what they’re really called, and yes I saw you say it above but I am too lazy to scroll up) in a bowl that I then eat with a spoon. The whole bowl. hours of her work and about 10 minute for me to shovel them in my mouth.

    Side note, I had to correct the typo that is pomegranate.

  15. 16

    These are absolutely beautiful! I think they’re well worth the effort. I, on the other hand, can’t get off the couch and stop reading blogs long enough to ice these cookies I’ve been needing to….

  16. 17

    Only a food blogger would compare pom arils to Gushers:) this looks delicious.

  17. 18

    I’m not even a fan of pomegranate and I think these look good! I actually used to love pomegranate until I ate it the same night I got food poisoning… ugh :(

  18. 19

    These look great! I’m putting them on my list in case I can find some pomegranates that aren’t priced like 24-karat gold. Kate, I completely understand your comment. I ate some waffles with orange extract in them the day I got the worst food poisoning of my life – and now I feel sick at the mere smell of orange extract. But pomegranates…yum!

  19. 20

    I made these two days ago, and they are delicious! I want to bring them to a party, but I find they start melting the minute you put them on the counter. Then they melt all over your hands. I know there are ways to make chocolate less melty, but for this batch I guess my husband and I will just have to eat them all!

Trackbacks

  1. [...] I also just really wanted an excuse to use my new cute little Le Creuset ramekins. Leftover pomegranate seeds made for the perfect add-in and kept the bake from being too sweet.You can’t really taste [...]

  2. [...] are the pomegranates that wouldn’t go away. This is the last of the arils from when I made these almost a month ago. I was getting incredibly sick of seeing that tupperware container in the [...]

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