To bite into: Chocolate, sweet, sour, fruity.
When you bite into it, the small, sweet and sour, juicy pomegranate seeds explode in your mouth. And combined with the sweet, melting chocolate. A real candy dream.
Coring a pomegranate is easier than you imagine. It’s easy with the right technique. Without violence. Without a battlefield in the kitchen. Cut off the very top, carve the skin along the segments which are recognizable by the thin white skin between the segments. Then cut out the stalk from the top, and press the pomegranate apart, so the segments separate from each other. Now you can remove the thin white skin. And gently pull out the seeds with your thumb into a bowl filled with water.
To keep the small chocolate pieces in shape, I used small paper muffin baking cups. This way they can dry and keep their shape.
Recipe (depending on size) – about 16 pieces:
1 tbsp coconut oil / fat
1 pinch of salt
Core the pomegranate. Put the seeds on a dry cloth, so they can dry to perfectly merge with the chocolate.
Break the chocolate into small pieces, put it into a bowl and melt them over hot water in a pot. If the chocolate is melted, take the bowl off of the hot oven. Stir in the coconut fat and salt.
Distribute the pomegranate seeds in the small baking cups.
Drizzle the chocolate all over the pomegranate seeds.
Spread the leftover pomegranate seeds, over the still soft chocolate. Maybe you have to press in the seeds a bit.
Now distribute the leftover chocolate over the second layer of seeds.
Let the chocolate cool down until it is solid. Or you can put them into the fridge to cool down.
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