Cute DIY pomegranate chocolate thins with lemon zest are quick to make and delicious to eat. No added sugar and just 4 ingredients!
Last week I bought the fist pomegranate of the season and it surprised me with its pretty pale pink arils. I immediately saw it on dark brown chocolate and started to melt cacao butter for pomegranate chocolate.
While the cacao butter was melting in a bowl over steaming water, I was visualizing my soon to be chocolate thins and thought that yellow would look really cute with them. Instead of just decorating the thins with lemon zest strips, I grated the zest of half a lemon in the chocolate.
And what a great idea was that! These are amazingly delicious. You might want to consider cutting the batch in half as it is totally impossible not to eat these all at once.
If you got excited about the chocolate thins but you don’t have any idea how to get the arils out of a pomegranate, read this post and watch the video: How to Deseed a Pomegranate – 3 Easy Methods
Pomegranates’ downside is that they are quite heavy with sugar. Despite that, they are one of the healthiest things you can eat, packed with antioxidants and vitamins. I recommend you use them with sweet and savory dishes for as long as the season lasts.
Combined with dark raw chocolate these two make a superfood with superpowers, I don’t usually claim my recipes healthy because I’m not a nutritionist but pomegranate chocolate has health benefits for sure!
I made the pomegranate chocolate thins in small candy papers so that they would be coin size. Use any kind of a mold you have in hand. A small paper plate, for example, is perfect. Read more about using paper plate as chocolate mold here: Homemade Berry Chocolate.
If you love chocolate, check out my chocolate board on Pinterest.
You can follow my cookings and bakings on Instagram too.
- ⅓ cup pomegranate arils
- ¼ cup cacao butter (grated)
- ¼ cup raw cacao powder
- ½ tsp lemon zest + stripes to garnish
- Peel a half pomegranate to have enough of arils.
- Pour steaming hot water in a pan or bowl and place another bowl on it. The bowl has to sit tight over the water and not touch it.
- Measure the cacao butter in the bowl and let it melt slowly, stirring occasionally.
- Add raw cacao powder and grated lemon zest in the melted cacao butter and mix all together.
- Pour the melted chocolate in small candy papers.
- Drop the arils in the candy papers on top of the chocolate.
- Put the chocolate thins in the fridge for about 20 minutes to allow them to set completely.
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