Imagine a dessert that combines the rich, velvety allure of dark chocolate with the unexpected crunch of sesame seeds and the jewel-like burst of pomegranate seeds. This isn't just another chocolate treat – it's a sensory journey that transforms simple ingredients into a gourmet masterpiece. Perfect for health-conscious foodies, vegan dessert lovers, and anyone seeking a quick, impressive sweet that looks like it was crafted by a professional pastry chef, this Sesame Pomegranate Chocolate Bark will revolutionize your dessert game in just 10 minutes!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup dark chocolate chips
- 1/4 cup pomegranate seeds
- 2 tablespoons sesame seeds
- 1 tablespoon coconut oil
Instructions
- Line a baking sheet with parchment paper, ensuring the surface is completely flat and smooth to help the chocolate spread evenly.
- Create a double boiler by placing a heat-safe glass bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water directly.
- Add dark chocolate chips and coconut oil to the glass bowl, stirring gently with a silicone spatula until completely melted and smooth. The coconut oil will help create a glossy finish and make the chocolate easier to break.
- Remove the melted chocolate from heat and carefully pour it onto the prepared parchment-lined baking sheet, using the spatula to spread it into an even, thin layer approximately 1/4 inch thick.
- While the chocolate is still warm, sprinkle pomegranate seeds evenly across the surface, gently pressing them slightly into the chocolate to ensure they adhere.
- Immediately scatter sesame seeds over the chocolate, distributing them uniformly for balanced flavor and texture.
- Place the baking sheet in the refrigerator and allow the chocolate to set completely, which typically takes about 15-20 minutes.
- Once fully hardened, break or cut the bark into irregular pieces using your hands or a sharp knife.
- Store the chocolate bark in an airtight container in the refrigerator for up to one week, separating layers with parchment paper to prevent sticking.
Tips
- Use high-quality dark chocolate chips for the best flavor and smoothest texture.
- Ensure your work surface is completely clean and dry to prevent chocolate from seizing.
- Melt chocolate slowly and gently to maintain its glossy finish and prevent burning.
- For a more artistic look, vary the size of your bark pieces when breaking them apart.
- Pat pomegranate seeds dry before adding to prevent excess moisture from affecting the chocolate.
- If you want a more uniform look, use a knife to cut precise pieces instead of breaking by hand.
- Experiment with different toppings like sea salt, chopped nuts, or dried fruit for variety.
- Always store chocolate bark in a cool place to maintain its crisp texture and prevent melting.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 12g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 0mg
