Pomegranate Chocolate Recipe - Kosher

Servings: 8
Yield: 16 small squares
Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Medium
Cooking Vessel: Double boiler or microwave-safe bowl, baking tray, parchment paper

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Ingredients

• 200 g (7 oz) kosher dark chocolate (70% cocoa)

• 1/2 cup fresh pomegranate seeds (arils)

• 1 tbsp pomegranate molasses (kosher-certified)

• 1 tsp coconut oil (optional, kosher-certified)

• Pinch of kosher sea salt

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Instructions

1. Prepare the chocolate:
   Chop the dark chocolate into small pieces for even melting.

2. Melt the chocolate:

   • Double boiler method: Place chocolate in a heatproof bowl over simmering water, stirring until smooth.

   • Microwave method: Place chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted.

3. Add oil and molasses:
   Stir in the coconut oil (if using) and pomegranate molasses until smooth.

4. Line and pour:
   Line a baking tray with parchment paper. Pour melted chocolate into the tray, spreading evenly to about 1/4-inch thickness.

5. Top with pomegranate seeds:
   Sprinkle fresh pomegranate arils evenly over the melted chocolate. Add a light pinch of sea salt on top.

6. Set the chocolate:
   Place the tray in the fridge for 1–2 hours, or until chocolate is fully hardened.

7. Cut and serve:
   Remove from fridge, peel off parchment, and cut into squares or break into irregular pieces.

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Nutritional Information (per 2 squares)

• Calories: 150 kcal

• Fat: 10 g

• Saturated Fat: 6 g

• Carbohydrates: 14 g

• Sugars: 11 g

• Protein: 2 g

• Fiber: 2 g

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Dietary Adaptations

• Vegan: Use dairy-free kosher chocolate.

• Low-sugar: Use 85% or higher cocoa chocolate and omit molasses.

• Nut-free: Recipe is naturally nut-free.

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Tips & Troubleshooting

• Chocolate bloom: Avoid chocolate bloom (white streaks) by not overheating chocolate and stirring constantly while melting.

• Sticky seeds: Pat pomegranate seeds dry with a paper towel before adding to chocolate to prevent excess moisture.

• Uniform thickness: Use a spatula to smooth chocolate evenly before adding seeds.

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Serving Suggestions

• Serve chilled as a dessert or snack.

• Pair with kosher whipped cream or vanilla ice cream.

• Break into irregular shards for gifting in clear bags with a ribbon.

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Notes

• Pomegranate seeds add a fresh, tangy crunch that contrasts with the rich chocolate.

• This recipe can be customized with a drizzle of white chocolate or a sprinkle of crushed pistachios (kosher-certified) for extra flair.

• Store in an airtight container in the fridge for up to 2 weeks.

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