Chocolate Bark with Pine Nuts and Pomegranate

Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
Servings: 10 or more
  • ½ lb. dark chocolate, coarsely chopped
  • ¼ lb. white chocolate, coarsely chopped
  • 1½ tbsp Filippo Berio Extra Light Olive Oil
  • ½ cup pomegranate arils (from about ½ pomegranate), drained of excess juice
  • ¼ cup lightly toasted pine nuts
  • Large pinch coarse sea salt (optional)
      • Line a rimmed baking sheet with parchment paper or a silicone mat.
      • Set the chocolate in two separate microwavable bowls and microwave on high, stirring every 30 seconds, until the chocolate melts, 1 to 2 minutes total.
      • Separately, using two whisks, stir 1 Tbs. oil into the chocolate and 1/2 Tbs. into the white chocolate so each mixture becomes smooth.
      • Pour the dark chocolate onto the baking sheet, spreading into an even layer about 10 inches by 10 inches. Top with the white chocolate, pouring in a zigzag pattern. Sprinkle with the pomegranates and pine nuts, and the salt, if using. Press down the pomegranates and pine nuts using the back of a spatula.
      • Chill in the refrigerator for 30 minutes, then break into shards and serve. Or transfer to an airtight container and refrigerate for up to 1 week.


      Tip: Olive oil gives the chocolate in this dessert a rich flavor and glossy sheen.



    Appetizers & Snacks


    Cooking Method: No Cook

    World Cuisine: American

    Product: Extra Light


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