Since Rosh HaShana is getting closer (just over one month to go... cannot believe it) I thought having a quick, no bake, 3-ingredient and supper easy desert/nibble-on recipe on hand is quite handy. I have made these for years as I love the combination of fruits and chocolate.
Now, given that it is Rosh HaShana and pomegranate is the go to fruit (next to apples), and neither oranges (winter fruit) or strawberries (either a late winter-fruit in Israel or a latish spring to summer fruit in Europe), I thought of checking out how chocolate and pomegranate work together. Well, I guess it works as Lindt has brought out a similar combo just a few month ago.
1 cup pomegranate seeds, divided
2 cups each dark chocolate chips (70% cocoa) and white chocolate chips
1. Line large Pyrex/ glass container with parchment paper or wax paper.
2. Place dark chocolate chips in a glass bowl that you set over a pot with boiling water. Heat until melted, stir from time to time. Pour 1 cup seeds stir. Pour into prepared container. Press down with a piece of wax paper so that is evenly distributed. Put into fridge and let it cool for a few minutes.
3. While the first layer is cooling down, repeat the same process with the dark chocolate.
4. Pour white chocolate mixture on top of the dark chocolate and press down with wax paper on top of white chocolate. The white chocolate will have marbled from the pomegranate as well as some of the dark chocolate.
5. Break (or cut) into pieces for serving.
6. Store, in an airtight container, in the refrigerator and consume it within a week as it contains fresh fruit.
Serving size depends on how much chocolate everyone takes.
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