Wait for it! You’ll never guess what.
Making desserts, of course!
You know me too well by now. I recommend, however, getting to know this incredibly easy recipe for chocolate-covered pomegranate candies. Normally melting chocolate and waiting for it to harden is a cooking task I avoid. I don’t like the mess and the fast-moving pace of melted chocolate, but this one is so easy. It’s almost too good to be true.
1 cup pomegranate arils
6 oz. dark chocolate
Once they’re dry enough–and let them be as dry as possible because moisture causes chocolate to seize, leading to ugly candies, uglier messes–start working on the chocolate.
To prepare the chocolate, you can try a double-broiler technique. I’m always in a hurry, though, so what I did was break the chocolate into smaller pieces.
Microwave on high for about 45 seconds. Stir. Microwave another 15-20 seconds. You’ll know the chocolate is melted enough when there are a few chunks left that can be stirred out. This is a good consistency to achieve since chocolate that melts entirely in the microwave may start to burn.
Now you have to move fast! In the chocolate bowl, gently fold in arils until mostly covered. Take a spoon and begin scooping them out in clusters and transferring to a wax-paper-covered cookie sheet. When all the arils have been scooped out. I recommend transferring them to the freezer for about fifteen minutes.
I like them served chilled, but gnosh on this dripping-in-chocolate delicious fruit candy however you please.