Pomegranate seeds are perfect for eating out of hand, or for adding a terrific tang and a brilliant pop of colour to a sweet dish like this.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Portion size 18 servings
Ingredients
Method
Line baking sheet with enough parchment paper to leave 2-inch overhang on 2 short sides. Set aside. In heatproof bowl placed over saucepan of hot but not boiling water, heat white chocolate until melted. Repeat, in separate bowl, with dark chocolate; stir in orange zest.
Pour melted dark chocolate mixture onto prepared baking sheet; spread evenly. Using large spoon, dollop melted white chocolate on top; draw sharp knife through chocolate, swirling for marbled effect. Sprinkle pomegranate seeds and pistachios over top. Refrigerate until chocolate has hardened, about 1 hour. Break into pieces.
Nutritional facts PER SERVING: about
- Calories 210
- Total fat 13 g
- Saturated fat 7 g
- Cholesterol 5 mg
- Sodium 15 mg
- Total carbohydrate 20 g
- Fibre 2 g
- Sugars 17 g
- Protein 3 g
- Iron 1.5 mg
