We got our first real snow a few nights ago with a good 6 inches suddenly appearing overnight. A giant pile of snow with headlights sat where our car was the night before, and I had to pull out the Hunters just to wade to work. I had forgotten how much of a workout wading through snow really is, and had piled on a tad too many clothes for my trip. Needless to say I showed up a wet, sweat-ball… Definitely the kind of person you’d want handling your pastries, I know…
But these dark winter days have turned my baking-related thoughts to dark decadent desserts. Dark chocolate, pomegranate, and lots of gold dust have been dancing through my mind as of late.
Also fire places, hot chocolate, sweaters, and good books… It’s just that kind of weather folks!
I-wish-I-didn’t-have-any-place-to-go-so-let-it-snow kind of weather!
And it was exactly these dark, decadent thoughts that inspired these pomegranate dark chocolates. The best part: these sinfully scrumptious little pieces of chocolaty heaven COULD NOT be any easier to make. Seriously. SO easy. Like 10 minutes later, TA DA, chocolates!
And if that’s not enough to sell you, let me reiterate: DARK CHOCOLATE. POMEGRANATE. POWDERED GOLD just ’cause we’re fancy. SO fancy. ? I’m sooo fancy… I already know ?
Pomegranate Chocolates
- Yield: 20 chocolates 1x
- Category: Dessert
Ingredients
- 1 pomegranate
- 4 bars (400g/14oz) of dark chocolate
- A chocolate mold
- Gold powdered food coloring (optional)
Instructions
- Separate out the seeds from your pomegranate. This is easiest done by cutting your pomegranate in half, submerging it in a bowl of water, and bending and thumbing the seeds until they work their way out. Separate the seeds from any left over skin, and pat them dry on a paper towel.
- In order to get a shiny, crisp chocolate, we’re going to temper it. In a bowl over a pot of bowling water, break up and melt 3 bars of chocolate. Break up the remaining bar of chocolate in a separate bowl. Once the three bars have melted, continue stirring and heating until a candy thermometer registers 118F/48C. Remove the melted chocolate from the pot of boiling water and stir in the last bar of chocolate. Stir until the chocolate cools to 90F/32C.
- Fill your chocolate mold about 1/3 full with pomegranate seeds and cover with the tempered chocolate. Use an offset spatula to spread the chocolate evenly, fill in any gaps, and remove any excess.
- Allow the chocolates to harden completely before removing them from the mold. Dust with gold powdered food coloring for a little extra flare.
These are just so unbelievable gorgeous I don’t even know if it’s okay to eat them.
It’s TOTALLY ok to eat them. Lots of them… the whole bowl even! 😉
Wow! They look sooo gorgeous! And delectable too.
Thank you! So glad you think so!
These chocolates look amazingly delicious!
Thank you! 🙂
These are gorgeous! I am dying to try making them!
Kari
http://www.sweetteasweetie.com
Thank you! I definitely hope you’ll give them a try! 🙂
I can definitely understand a pomegranate obsession. I mean, what’s not to love?! 😀
Wow, I just posted a recipe on pomegranates and chocolate too (match made in heaven lol), but yours is so cool since it has GOLD. Looks like those $$$$$ chocolates <3 I'll have to try this (sharing!)
Great minds think a like! And I’m pretty sure adding gold food coloring to desserts has become my new thing. I was making a cake the other night, and I was standing there thinking, “You know what this needs? Gold food coloring!” I may have created a monster here… 😉
Wow, this is just gorgeous! I love that it’s simple but looks oh so fancy. Pomegranate and chocolate make such a wonderful pair! 🙂
Fancy but oh-so-simple is my favorite sort of combination. 😉 So glad you liked it!
These are so pretty! I love the gold on top; it makes them so festive! I would love to try these. I’ve never made anything with pomegranate before! 🙂
I really haven’t made much with pomegranate either, so this was a good place to start. It’s an easy, almost-instant gratification type of dessert. 🙂