Chocolate Pomegranate Seeds

A fuss-free ending for a casual meal.

Feeds 4


100g good quality chocolate (70% cocoa solids)

Seeds of 1 pomegranate, dried with paper towel


Line a baking tray with parchment paper.

Over a double boiler (heatproof bowl over a pot of barely-simmering water), melt the chocolate. Remove and set aside. Tumble in the pomegranate seeds and stir around until coated. Tip out the mixture onto the parchment, spreading out with a fork. Pop in the refrigerator to cool and firm up. Keep refrigerated.

To serve: I love the look of the smeared chocolate and seeds scattered across the parchment. Like a piece of art. Transfer the parchment over to a wooden board and serve it just like that, letting everyone break pieces off as they go.

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