Pomegranate & Pistachio Chocolate Bark

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

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



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
Share X
Baking & Desserts

Pomegranate & Pistachio Chocolate Bark