Posts tagged ‘dark chocolate chips’

Chocolate-covered Pomegranate Recipe

This recipe is guaranteed to break the ice at parties…

But seriously, I Skyped with my sister earlier today, whom we introduced to this recipe over the holidays. She told me that she has since brought chocolate covered pomegranate to several social. The result has been incredible, she raved. It’s almost too successful. Here’s the knockout punch… it’s only two ingredients (and I bet you can’t guess what they are). Aside from needing (to improvise, if you’re me) a double-boiler, this recipe couldn’t be easier.

As you bite into it, the decadent, bitterness of the chocolate is punctuated by refreshing bursts of tangy sweetness as the pomegranate seeds literally explode in your mouth. Salivate much?


1 bag dark chocolate chips
1 pomegranate


Open the pomegranate and remove the seeds. Melt the chocolate. Pour the chocolate over the seeds. Done.

No seriously, that’s it. However, I’ll elaborate on our method. First off, deseed the pomegranate. You want to discard all of the husks and membranes. Place the seeds on a clean towel and gently blot dry. Next, set your oven to the lowest temp, and put a cookie sheet in it. (I’ll cover why in a moment). Melt the chocolate using a double-boiler. If you don’t have one, take a small saucepan and float it in a larger pan of barely boiling water. Place the chocolate chips in the saucepan. Be extremely careful not to get any water in the saucepan. Stir the chocolate frequently while it’s melting to prevent it from burning. (Trust me, burned chocolate is less than tasty). Once the chocolate has completely melted, remove the warm cookie sheet from the oven. Place a piece of parchment or wax paper on the cookie sheet, and spread the pomegranate seeds in a single layer as close together as you can manage. Pour the chocolate over pomegranate seeds until they’re all covered. Place the cookie sheet in the freezer. Once the chocolate has fully hardened, cut it into chunks like peanut brittle, or just break off chunks and eat it.

A few remaining notes. 1) If this isn’t completely consumed within about 30 minutes, you should begin seriously questioning your sanity. Please see a mental health professional immediately. 2) Dark chocolate is an absolute must! Don’t even think about varying. The darker, the better. 3) Pomegranates are seasonal, so this is a winter delight only. It’s tragic, I know. Buy ’em while they’re still in season! 4) What is with the warm cookie sheet? I’m glad you asked. It keeps the chocolate warmer for a few minutes longer than a cookie sheet at room temp. Spreading the chocolate needs to be done quickly or else it starts hardening before you get all the seeds covered. (Thanks to mi madre for this innovation).

Thanks to Lindsay for this recipe. You should be proud to know that it’s becoming a sensation at all of the finest social events in New York City. (At least the ones my sister attends).


February 13, 2011 at 9:24 pm Leave a comment

Chocolate Pomegranate Scones Recipe

So… this… this just works. They’re fluffy and moist on the inside, crunchy on the outside. The seeds burst with tangy sweetness when you bite into them, and the chocolate chips add a rich bitterness. If you need a break from dry toast for breakfast, this certainly will get the job done.


2 c flour
1/4 c sugar
3 tsp baking powder
3/4 tsp salt
1/4 c butter, cut into small chunks, frozen
1 large egg
1/2 c milk
1 c pomegranate seeds
1/3 c dark chocolate chips
1 egg white


Preheat the oven to 375˚F. Sift the flour and add the sugar, baking powder and salt. Mix well. Add in the butter, egg (not the egg white) and milk and mix until smooth. Add the pomegranate seeds and chocolate chips and knead until just mixed. Flour as needed. Because the batter is so thick, I found that they didn’t easily mix in. The best way I found was to pile the seeds and chips in an indentation in the batter, fold the batter over it, and knead a couple times. If any seeds fell out, make another indentation in the batter, and repeat. Don’t knead any more than is necessary to mix them all in. There will be plenty exposed on the outside of the batter when you’re done. If you lose a few here and there, you could always eat them!

Work into a 1″-thick round, and place on a greased cookie sheet. Cut into 8 wedges, and separate them by a half-inch or so. Brush with egg white and sprinkle with sugar. The egg white will give it an attractive glaze and the sugar will caramelize. Bake for 20-30 minutes until it starts to get a nice, toasty brown on the peaks. Remove, recut the pieces if necessary, and enjoy with a cup of Charles Towne English Breakfast.


Substitute pomegranate seeds with pretty much any dried fruit or berry. Substitute the chocolate chips with nuts. Some combinations that were recommended to me: apricot/walnut, cherry/dark chocolate chips, cranberry/white chocolate, blueberry/pecan. Let your imagination go nuts!

January 17, 2011 at 10:40 am 2 comments


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