Ingredients
Directions
Melt the chocolate: Add the dark chocolate to a double boiler, if you have one, or make your own double boiler. (See Chef’s Notes.)
Stir in pomegranate seeds.
Using a teaspoon, drop the bites onto a parchment-paper-lined baking sheet or into a silicone mini muffin pan. You should get approximately 18 bites.
Carefully place 2–3 rose petals on top, pressing them into the center of the chocolate gently with a toothpick or a small similar kitchen utensil.
Refrigerate until firm, about 1 hour.
Store in an airtight container in the refrigerator.
Chef's Notes
Substitutions
Instead of pomegranate arils, try dried berries or other dried fruit of choice.
Substitute nuts or seeds for the pomegranate arils.
Substitute hibiscus flowers for rose petals.
DIY Double Boiler
Add about 2–3 inches of water to a large stovetop pot. Heat the pot over medium-high heat until boiling, then turn down to simmer. Place a glass or metal bowl on top of the pot. (Make sure the bowl is not touching the water. You just want the steam from the water to melt the chocolate.) Place chocolate in the bowl and stir continuously with a rubber spatula or wooden spoon until melted.
You could also simply heat the chocolate over low-medium heat in a stovetop pot and continuously stir it until melted. It’s very important to not walk away from the chocolate as it can easily burn!
Important note about the pomegranate arils
It’s important that the arils come to room temperature before adding them to the dark chocolate. Adding cold ingredients to melted chocolate will cause the chocolate to seize (harden) before it mixes with the ingredients.
Prep Ahead
If using fresh pomegranate arils (recommended!), cut, peel, and harvest the arils 1–2 days before making this recipe. Store in an airtight container in the refrigerator.
Storage
Store the chocolate bites in an airtight container in the refrigerator for up to one week (if they last that long!).
Ingredients
Directions
Melt the chocolate: Add the dark chocolate to a double boiler, if you have one, or make your own double boiler. (See Chef’s Notes.)
Stir in pomegranate seeds.
Using a teaspoon, drop the bites onto a parchment-paper-lined baking sheet or into a silicone mini muffin pan. You should get approximately 18 bites.
Carefully place 2–3 rose petals on top, pressing them into the center of the chocolate gently with a toothpick or a small similar kitchen utensil.
Refrigerate until firm, about 1 hour.
Store in an airtight container in the refrigerator.
