“If there’s no chocolate in Heaven, I’m not going.”
― Jane SeabrookFurry Logic Laugh at Life

I must admit I am a big chocolate fan. I love the taste, texture and its sweet aftertaste that leaves a warm memory. I adore chocolate in all existed forms, conditions and states.

For a long time I was looking for a good recipe to make chocolate at home. So, I found one recipe that caught my attention with its interesting ingredients. Melissa Clark posted a Tom Faglon’s version of a great chocolate bark with pomegranate. Loved it.

Here is what I did.


400      grams dark chocolate

1 big    pomegranate

100      grams almonds


Melt the chocolate using water bath. When the half of the chocolate is already melted, stir it gently. Keep stirring till it’s all melted. If you think it is unnecessary you cane easily skip “the stirring”. But this process makes your chocolate airy and light and that’s what I love.

Replace the bowl with the chocolate from the water bath. Add half of pomegranate seeds and all almonds. Stir it, mixing together.

Take a baking tray and cover it with parchment paper. Pour the chocolate mixture onto the baking tray. You can use a spatula to smooth the chocolate and make one even layer. I think you should decide how thick it’s suppose to be. I like it a little bit thicker from 0,5 to 1 cm, because when  you take chocolate with your fingers it starts lightly melting, so, it’s good when you don’t have one piece melted all over your hand.

Put the rest of the pomegranate seeds on the top and put it in refrigerator for 20 to 30 minutes.  Once it is hard, take it out and break it into the pieces. Eat it right away 🙂


Enjoy this sweet moment!



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