Recipe

Imagine ruby-red pomegranate seeds sparkling like gems on a canvas of creamy white chocolate, with emerald pistachios adding nutty crunch and a whisper of sea salt tying it all together. This Pomegranate Pistachio Bark is the effortless showstopper for holiday platters, gift boxes, or midnight snacks—snap, share, savor.

A quick spin with the Geedel Rotary Cheese Grater turns pistachios into perfect crumbles, ensuring every bite has that irresistible texture. No fancy equipment needed—just melt, sprinkle, chill, and break into shimmering shards.

🍇Ingredients (Makes about 8 servings)

12 oz white chocolate (chips or chopped bar)

½ cup shelled pistachios

½ cup fresh pomegranate arils (seeds)

Flaky sea salt (for finishing)

Optional: edible gold dust or dried rose petals

🔥Step-by-Step: Bark in 3 Snaps

1. Prep the Crunch

Use the hand crank cheese grater with crushing blade to coarsely grind pistachios—chunky, not powder. Pat pomegranate seeds dry with paper towels to prevent sogginess.

2. Melt the Canvas

Melt white chocolate in a microwave-safe bowl (30-second bursts, stirring until smooth) or over a double boiler. Spread into a thin layer (about ¼-inch) on a parchment-lined baking sheet.

3. Sprinkle & Chill

Scatter ground pistachios and pomegranate seeds evenly over the melted chocolate. Lightly press to adhere. Sprinkle sea salt.

Refrigerate until firm, then break into irregular pieces—jagged edges = rustic charm.

🍫Tips & Twists

Dark Chocolate Drama – Swap white for dark chocolate.

Spicy Surprise – Add a pinch of cayenne to the pistachios.

Gift-Ready – Package in cellophane bags with ribbon.

Make-Ahead – Store in airtight container up to 1 week.

Vegan – Use dairy-free white chocolate.

🎁Conclusion: Bark That Sparkles

This Pomegranate Pistachio Bark isn’t just dessert—it’s edible art. With the cheese slicer, pistachios transform into the perfect crunch, letting the chocolate and jewels steal the show. One sheet, endless wow.