Chocolate Covered Pomegranate Seeds Recipes

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CHOCOLATE POMEGRANATE SEEDS

So easy it's almost ridiculous! :) These chocolate-covered pomegranate seeds are a great addition to the holiday season, and the kids will like helping to make them.

Provided by Julesong

Categories     Candy

Time 10m

Yield 1 batch, 12-14 serving(s)

Number Of Ingredients 3



Chocolate Pomegranate Seeds image

Steps:

  • Refrigerate the pomegranates (not required, but it helps).
  • Remove all the seeds and place them in a colander.
  • Gently rinse the seeds, then lay them out on paper towels to let them dry.
  • Lay out a large sheet of wax paper on a a cookie sheet which will fit inside your refrigerator.
  • Melting the chocolate the easy way: put the chocolate chips in a glass container (I'd use my big 4-cup Pyrex measuring thingy) and microwave them until they're melted, stirring occasionally; don't overdo it, though- you don't want the chocolate to burn or get tough.
  • Melting the chocolate another way: in a double boiler, melt the chocolate chips (if you don't have a double boiler a metal or oven-safe glass dish over boiling water works too); stir constantly while melting so you don't scorch the chocolate.
  • Add the pomegranate seeds to the melted chocolate (making sure the seeds are not wet on the surface, or else the chocolate can seize) and fold gently with rubber spatula until the seeds are thoroughly covered, then spoon out globs of the mixture, whatever size you like, on to the wax paper.
  • Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight (or for as long as you can stand before tasting them).
  • Keep refrigerated- they should keep for 3-4 days, at least, although I doubt they'll last that long once you taste them.
  • Enjoy!

2 large pomegranates
1 (12 ounce) bag semi-sweet chocolate chips
wax paper

CHOCOLATE-COVERED POMEGRANATE SEEDS

I dunk pomegranate seeds in chocolate to get these easy little treats friends and family love. -Jim Javorsky, Havre de Grace, Maryland

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 dozen (about 1 pound)

Number Of Ingredients 2



Chocolate-Covered Pomegranate Seeds image

Steps:

  • In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds., Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories 70 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

1 package (12 ounces) dark chocolate chips
1 cup pomegranate seeds, patted dry

DARK CHOCOLATE AND POMEGRANATE BARK

Chocolate bark is the workhorse of homemade holiday gifts, and in Tom Faglon's version, he scatters fresh pomegranate seeds over the surface, where they glisten like rubies. Chewy bits of candied ginger are hidden inside the bittersweet chocolate, lying in wait to surprise you with their spiciness. Then, to make things even more interesting, Mr. Faglon strews the top with crunchy sea salt. This bark is as sweet and juicy as a box of chocolate-covered cherries, but a lot more sophisticated.

Provided by Melissa Clark

Categories     dessert

Time 10m

Yield About 3/4 pound of bark (8 servings)

Number Of Ingredients 4



Dark Chocolate and Pomegranate Bark image

Steps:

  • Fit a heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Place the chocolate in the bowl and stir until fully melted, about 5 minutes. Remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
  • Line a small baking sheet with parchment paper. Pour melted chocolate mixture onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle chocolate with remaining pomegranate seeds and sea salt.
  • Chill for 20 to 30 minutes or until firm. Break or cut into pieces and store in an airtight container, separating the layers with wax paper. This is best served the same day it's made, otherwise condensation may form on the surface.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 101 milligrams, Sugar 16 grams

140 grams dark (bittersweet) chocolate pieces (5 ounces)
20 grams minced crystallized ginger (2 tablespoons)
140 grams fresh pomegranate seeds (1 cup)
6 grams flaky sea salt (1 teaspoon)

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