Wild Thyme – Pomegranate Chocolate Bark

Pomegranate Chocolate Bark

Makes a baking sheet-worth of bark

1 cup (150 grams) pomegranate arils, purchased or from 1 large or 2 small pomegranates

3/4  cup (75 grams) walnut pieces (optional)

8 to 10  ounces dark chocolate

8-10 ounces of white chocolate

Line a baking sheet with parchment paper and set aside.  Spread the arils in a loose layer on a double layer of paper towels.  Cover and blot gently with another paper towel, rolling them around to contact dry parts of the toweling.  Gather up the towels and transfer the arils to fresh dry towels.  Spread, blot, and roll, as before. Repeat if necessary. Let the arils air dry for another 10 or 15 minutes .

Meanwhile spread the nuts on a chopping board and cut them into pieces not much bigger than the arils. Temper the chocolate or simply melt it as follows: Chop it coarsely and put it in a medium stainless steel bowl set directly in a wide skillet of almost simmering water. Stir frequently until it is almost entirely melted. Remove the bowl and stir until completely melted and smooth. It should be warm—between 110° and 120° F; let cool for a few minutes if it exceeds 120° F. Wipe the bottom of the bowl dry prevent dripping. Immediately scrape the mixture onto the parchment over a wide area rather than one big heap—don’t worry about uneven distribution or bare spots.   Repeat this process with the white chocolate and pour on top of the dark chocolate. Then, instead of trying to spread the mixture out, use the tip of the spatula to gently push and distribute the coated inclusions to make the bark thinner and fill in some of the bare spots on the parchment. Use the tip of the toothpick to draw lines in the chocolate and make a beautiful pattern with the two chocolates.  Sprinkle with nuts and arils, if desired. If chocolate is not tempered, put the baking sheet immediately into the fridge to set and harden the chocolate, and then cover it with plastic wrap to prevent condensation and the absorption of odors and keep refrigerated. It will keep for 1 to 2 days with toppings; 3 days without. You can remove it 15 to 30 minutes in advance of serving. If chocolate is tempered, leave the sheet in a cool place.

Store at room temperature 1 to 2 days with toppings, 3 days without. To serve, break the bark into pieces/shards with your fingers or the point of a paring knife