A KosherEye Signature Recipe
This rich chocolate bark is irresistible and has so many flavor variations.
It is a no-bake confection, and can be ready for the fridge in 5 minutes.
10 ozs. of bittersweet chocolate, (such as Schmerling or Alprose brand), broken into 1-inch pieces
1/2 to 1-cup fresh pomegranate arils or pomegranate flavored packaged Craisins
2 tablespoons fresh grated orange rind
Pinch of sea salt
1 teaspoon corn syrup
After seeding the pomegranate, let seeds dry thoroughly; or alternately, use Craisins.
Line a 9 x 13 baking sheet parchment or waxed paper or use a silicone-baking mat.
Put the chocolate in a microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a silicone spatula until the chocolate is completely smooth and melted. Do not overcook; Heat in additional 5-10 second increments, if necessary. This processof melting the chocolate can also be done in a double boiler.
Gently stir half of the pomegranate seeds, orange rind, corn syrup, and salt into the warm chocolate. With a silicone spatula, spread chocolate/pomegranate mixture evenly onto the baking sheet.
Sprinkle remaining pomegranate arils or Craisins on top; Gently push down into the chocolate layer with spatula.
Refrigerate for at least 1 hour or overnight, until chocolate has set completely.
Once set, remove from refrigerator and break into pieces.
Serve in a beautiful crystal or glass bowl.
Lovely as part of Rosh Hashanah dessert!
Optional: Chocolate bark is scrumptious any time of year- Add any combination of dried fruit such as raisins, cranberries or nuts such as peanuts, almonds, pecans or cashews.