Pomegranate Bark

This is the perfect sweet treat for Rosh Hashana. It only takes few minutes to prepare, you can customize it to your tastes and the best part (at least for me) it's sweet and salty which is a combination that I just love!

This pomegranate marble bark with pistachios, candied ginger, and sea salt is delicious and so simple to make even when there is so much cooking to be done.

Some people have the custom to not eat nuts on Rosh Hashana so feel free to leave them out. My family does not have that custom and I really enjoy having the nuts in this bark as it sort of masks crunchiness of the pomegranate seeds that not everyone enjoys.

If you want to make this even simpler you can just do the dark chocolate or the white chocolate and skip the marbling step.

The melted chocolate is a blank canvas. Sprinkle on any chopped dried fruit or nuts that you like and you have a customizable treat that you can serve year round.

Pomegranate Bark 

5 bars good quality dark chocolate (100 gram/3.5 oz bars)
3/4 cup white chocolate chips
1 cup pomegranate seeds
1/2 cup pistachios, chopped
2 tsp chopped candied ginger
1/2 tsp sea salt

Break the dark chocolate bars into chunks and place in a microwave-safe bowl. Microwave the chocolate at 30-second intervals stirring until melted. Repeat the process with the white chocolate. This can also be done in a heat-proof bowl on top of a pot with a few inches of simmering water.

Line a cookie sheet with parchment paper. Spread the melted dark chocolate over the parchment paper.

Using a teaspoon drop dollops of melted white chocolate all over the dark chocolate.

Take a knife, toothpick, or skewer and swirl the white chocolate into the dark chocolate to create a marble effect.

Sprinkle the remaining ingredients over the marbled chocolate.

Using a flat spatula or a clean hand gently press the toppings into the chocolate to ensure that everything really adheres to the chocolate.

Place the tray in the fridge for at least 30 minutes or until the chocolate has hardened. Remove from fridge and break the bark into shards. Place the pieces into an air-tight container between layers of parchment and put in the fridge or freezer until it's time for dessert, but I can't guarantee it will make it that long :)