Ooh yeah, this is good. Fiddly, time consuming, messy.....but oh so good. Pomegranate seeds in chocolate.
I was wondering how to use my pomegranates when Maryam tweeted she was was nibbling on chocolate coated pomegranate seeds. And so from afternoon nibbles in Marrakesh this recipe was born.
It's pretty simple, just pomegranate seeds in melted chocolate. Now you could go all out and temper the chocolate first. But I didn't. I just melted the chocolate and dipped the seeds in and set on parchment paper on a tray in the fridge.
I did put a lot of effort into cleaning the seeds first. Which is necessary to remove the pith from the peel. Cut the pomegranates in half and scrape the seeds out into a bowl of water. Rinse the seeds, then lay out on paper towels to dry. Blot top of seeds with a paper towel. Leave to dry for a couple of hours before dipping.
Melt chocolate in a basin over hot water, making sure the hot water doesn't touch the basin containing the chocolate. I made two different types, one with the seed totally covered and one with seed showing.
1. Dip some of the dry seeds into melted chocolate. I used a Lindt 50% dark chocolate. It was just sweet enough to of set the tartness of the seeds.
2. Place a teaspoon of chocolate onto parchment and carefully drop a seed onto the top and leave to set.
I feel these would work well with white chocolate. They also would make a great decoration for cakes. Imagine adding a touch of gold leave alongside the red seed.
We had them with after dinner coffee.
They should be kept in the fridge and eaten within a few days.
DISCLAIMER: I received the pomegranates from Royal Pom Australia and the chocolate was a gift from Lindt Australia. The pomegranates are from the first commercially grown crop in Australia.
