Is there an easier dessert than chocolate bark? You need as little as 4 ingredients and just 5 minutes of spare time. It’s the perfect gift or last minute dessert. Christmas Jewel Chocolate Bark starts with a layer of chocolate of your choice, cocoa nibs, toasted coconut, pomegranate seeds, and a drizzle of more chocolate!
I love using pomegranates because they add the perfect crunch to the bark. Cocoa nibs also help add the crunch. Cocoa nibs are relatively new to me…I tried a few straight out of the bag and let’s just say it was not a good idea – I felt like I just ate tea leaves!
But, cocoa nibs are great as long as you’re adding them to something sweeter, such as any kind of baked good, granola, or even in a smoothie. You can think of them as unprocessed chocolate, they are very very bitter. Cocoa nibs are packed with fiber and antioxidants, so you can actually feel good about putting them in your baked goods! Just don’t try them plain…
If you’re looking at a whole pomegranate and wondering how on earth you’re going to slice it up, don’t worry I’ve got you covered.
- Turn the pomegranate on it’s side and cut about 3/4 inches off the top (I’m referring to the top as the round part that sticks out).
- Now, see how the pomegranate has sections in it? Make a score with a knife on each white section line.
- Break apart the sections.
- Using your hands, separate the pomegranate arils from the white casing.
PS – did anyone else ever refer to pomegranates as Chinese Apples? For some strange reason, this is what I called them growing up.
Christmas Jewels Chocolate Bark
|Yield: makes 9 x 13 slab of chocolate bark|
Christmas Jewel Chocolate Bark starts with a layer of chocolate of your choice, cocoa nibs, toasted coconut, pomegranate seeds, and a drizzle of more chocolate!
- 2 1/4 cups chocolate (milk, semi-sweet, or dark), chopped - seperated
- 1/3 cup coconut, toasted
- 1 cup pomegranate arils
- 1 tablespoon cocoa nibs
- Line a 9 x 13 baking sheet with waxed paper.
- Melt chocolate, stirring frequently. Pour 2 cups melted chocolate in a thin layer on waxed paper baking sheet.
- Sprinkle coconut, pomegranates, and cocoa over chocolate.
- Freeze for 20 minutes.
- Drizzle remaining 1/4 cup of melted chocolate over bark. Return to freezer for 30 minutes, until frozen solid.
- Break bark into random sizes before serving.
images & text © North Coast Eats