10 oz. bittersweet dark chocolate, chopped
1 cup of pomegranate seeds
Line a baking sheet with wax paper. Melt chocolate in a double boiler or the microwave. Careful to stir it as it melts and not to overheat it so it clumps. Once chocolate is melted, stir in 1/2 cup of pomegranate seeds and combine. Pour the chocolate onto the baking pan and smooth out. Top with remaining pomegranate seeds, careful to gently press them down into the chocolate. Place in refrigerator for about 30 minutes until it has hardened. Break into pieces using a knife or your hands when serving. Store it in a ziplock bag or airtight container in the refrigerator.
*Tips&Tricks: Season with sea salt, ginger or a dash of cayenne pepper for a kick of flavor! You can top the chocolate with different ingredients such as crushed pretzels, chopped up candy and chocolate bars, or drizzle caramel on it before placing it in the fridge. You can also use white chocolate with the pomegranate seeds for a nice contrast!