Chocolate Bark with Pine Nuts and Pomegranate

How about some delectable chocolate bark made with love and perfectly packaged to present to your loved ones? Grab your Filippo Berio Extra Light Olive Oil and follow our much-loved recipe:

SERVES: 10 or more

PREPARATION TIME: 10 min

COOKING TIME: 40 min

Ingredient

½ lb. dark chocolate, coarsely chopped
¼ lb. white chocolate, coarsely chopped
1½ tbsp Filippo Berio Extra Light Olive Oil
½ cup pomegranate arils (from about ½ pomegranate), drained of excess juice
¼ cup lightly toasted pine nuts
Large pinch coarse sea salt (optional)

Method

Line a rimmed baking sheet with parchment paper or a silicone mat.
Set the chocolate in two separate microwavable bowls and microwave on high, stirring every 30 seconds, until the chocolate melts, 1 to 2 minutes total.
Separately, using two whisks, stir 1 Tbs. oil into the chocolate and 1/2 Tbs. into the white chocolate so each mixture becomes smooth.
Pour the dark chocolate onto the baking sheet, spreading into an even layer about 10 inches by 10 inches. Top with the white chocolate, pouring in a zigzag pattern. Sprinkle with the pomegranates and pine nuts, and the salt, if using. Press down the pomegranates and pine nuts using the back of a spatula.
Chill in the refrigerator for 30 minutes, then break into shards and serve. Or transfer to an airtight container and refrigerate for up to 1 week.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.