Sweets

Pomegranate arils in dark chocolate - how to?

Being a fan of both pomegranate and dark chocolate, I tried combining them, with pretty good results. I extracted the apils and did the standard trick with the bowl of water to get rid of the pith, then drained them, then spread them out and air-dried them as best I could with a fan. Then I melted the chocolate (Callebaut 70% bittersweet) in a double boiler until almost melted, removed from heat and stirred smooth. Then I added the apils.

I was trying to avoid having the chocolate seize, and things looked pretty good for a bit, but then, ZAP! Seized chocolate. I returned the double boiler to the pan and very gently warmed it until things loosened up, then spread on parchment. Results were good*, but I'm wondering if I could have done anything else to avoid having the chocolate seize. Any ideas?

*By "good", I mean that it was a reasonably good execution, above and beyond the inherent awesomeness of pomegranate and dark chocolate.


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed