Pomegranate Pistachio Swirled Chocolate Bark


  • 16 ounces high-quality chocolate cut
  • 16 ounces high-quality chocolate cut
  • 1/2 cup cut cooked and salt-cured pistachios
  • 2/3 cup pomegranate arils


  1. To make the bottom base of the bark, take the chopped dark chocolate and melt it. You can do so over a double boiler or melt at 50% power in the microwave – if doing that, I melt in 30-second increments stirring well after each until melted. Spread the chocolate (minus about 2 tablespoons, so you can swirl that on top) on the parchment paper in a big rectangle (or any shape you’d like!) and let it sit until firm, about 1 hour. I usually speed up this process in the fridge, because I store this bark in the fridge anyway since it has the pomegranate seeds. It should be set in about 30 minutes if it’s in the fridge.
  2. Melt the white chocolate the same way. Your white chocolate MUST be high-quality bars! White chocolate chips rarely melt well and tell to seize due to the ingredients. I like the get the Lindt bars and chop them up. Once melted, pour it over the dark chocolate layer. Gently drizzle in and swirl the remaining dark chocolate that you left in the bowl. Sprinkle on the pomegranate arils and the chopped pistachios. Refrigerate for 30 to 60 minutes.
  3. After this, you can break or chop up your bark and serve it! Again, I like to keep it in the fridge to serve since it has the pom seeds. It’s delish! This is usually not a bark I will “gift” for that reason. But it does make a nice hostess gift if you have it broken apart on a platter!