Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs

Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs | Kneading Home

Happy Valentine's Day. I've been on a bit of a pomegranate kick lately. And to be honest I planned on making chocolate bark over the holidays but got too busy. It was my first time making bark and I was surprised at how easy it was. The whole process only takes about 15 minutes and there's a good chance you already have the ingredients on hand. It makes a great gift, snack to sneak into the movies, or perfect simple Valentine's treat. 

Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs | Kneading Home
Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs | Kneading Home
Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs | Kneading Home
Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs | Kneading Home
Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs | Kneading Home
Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs | Kneading Home
Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs | Kneading Home
Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs | Kneading Home
Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs | Kneading Home
Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs | Kneading Home
Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs | Kneading Home
Dark Chocolate Bark with Pomegranate, Sea Salt, and Chocolate Cookie Crumbs | Kneading Home

Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs 

1 pound dark chocolate, roughly chopped (I used 58% cocoa) 
1/4 cup coconut oil 
1.5 cups pomegranate arils (from about 2 medium pomegranates) 
1/2 cup chocolate cookies, crumbled (I used Trader Joe's Joe Joes) 
1 scant teaspoon chunky sea salt 

Prep the toppings. Fill a large bowl with cold water. Slice pomegranates in half then submerge in water. Remove the pomegranate arils from the pith. The arils will fall to the bottom of the bowl and the pith will rise to the top. Skim the pith from the top and drain the water. Lay pomegranate arils on a paper towel and pat to dry. Crumble the cookies into rough chunks. Roughly chop the chocolate. 

Line a baking sheet with a silicone baking mat or parchment paper. Heat the chocolate in the bowl of a double boiler over simmering water until melted. Remove from heat and stir in coconut oil until completely combined. Stir in half of the pomegranate arils, the pour the chocolate mixture into the baking sheet, allowing it to spread out until it's about 1/4 inch thick. Sprinkle with remaining arils, cookie crumbs, and sea salt. Refrigerate for 30 minutes, then crack the bark into pieces and enjoy. Keeps in the fridge. 

Notes: 

  • I was a little unsure about adding the cookies so I only added them to half of the bark. I can report, the cookies were definitely a good idea. 
  • Feel free to get creative when it comes to the toppings.  

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