Chocolate with pistachios and pomegranate seeds

An unexpected combination of sweet, salty and tart taste in chocolate. How often do we dream of inventing chocolate with an unusual filling ourselves. This can easily be done if you add nuts or dried fruits to liquid chocolate. I had a chance to try chocolate with pepper, with mushrooms, with salt. I decided not to shock the guests and tried to treat them with a combination of chocolate with salted pistachios and pomegranate seeds. Try it and you!

Non-existent user

Recipe author

Chocolate with pistachios and pomegranate seeds

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Dark chocolate (4 tiles of 125 gr)

500

Pistachios (salted and peeled)

Garnet (grains)

Sea salt (large)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 7 g

Fats 42 % 33 g

Carbohydrates 49 % 39 g

488 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 1 h

Step 1:
Peel pistachios. Chop with a rolling pin.
Step 2:
Get grains from a pomegranate in any available way. If there are thin films on the grains that separate the pomegranate seeds inside, then you can get rid of them like this: fill the grains with cold water. The tapes will pop up. Drain the water and dry the grains with a paper towel, taking care not to crumple or crush them.
Step 3:
Melt your favorite chocolate in a water bath.
Step 4:
Line the mold with waxed paper. Slowly pour the melted chocolate into it, allow it to spread evenly over the shape.
Step 5:
Evenly scatter pistachios, pomegranate seeds and coarse salt (optional) on the surface of the still uncured chocolate. Place the mold in the refrigerator. Give the opportunity to freeze. It took me about an hour.
Step 6:
Break the cooled chocolate into large pieces and you can help yourself!