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  • 2 cups arils from pomegranate
  • 8 oz. fine quality bittersweet (or semisweet) chocolate, finely chopped (I used Callebaut)


  • Get the arils out of the pomegranate (use a bowl of water so the seeds sink and the membranes float) - you can freeze/fridge extra :)
  • Line a baking sheet with parchment.
  • Melt chocolate in double boiler or bowl on pan with water over med heat.
  • Allow to the chocolate to cool to touch (still runny).
  • Mix the chocolate and aerils in a work bowl. Combine thoroughly.
  • Use a fork to scoop clusters and drop on parchment.
  • Work quickly.
  • Put in fridge for 1 hour or until hardened.

Categories: Misc. Dessert 
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