White Chocolate Pomegranate Bark
Recipe Type: Dessert, Chocolate
Prep Time: 
Cook Time: 
Total Time: 
  • 1 Perugina white chocolate bar
  • 1 pinch instant coffee crystals
  • 5 hazlenuts, chopped
  • a dusting of cinnamon
  • ⅛ t fennel seeds
  • 2 t pomegranate kernels
  1. Line a baking sheet with parchment paper. Have ingredients ready to add to melted chocolate.
  2. Break white chocolate bar into pieces and place in a heat-proof glass bowl. Microwave on high for 30 seconds. Remove and stir with a rubber spatula. Microwave chocolate for an additional 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted.
  3. Pour melted chocolate onto parchment paper and spread evenly. Sprinkle coffee crystals, chopped hazelnuts, cinnamon, fennel and pomegranate evenly over the top of the melted chocolate.
  4. Refrigerate for at least 20 minutes or until solid. Break into pieces and serve. Store in fridge.
Recipe by Honest Cooking at https://honestcooking.com/sausage-and-mussel-risotto-and-white-chocolate-pomegranate-bark/