Pink Chocolate Pomegranate Candies Recipes

Steps:

• Line an 8-in. square pan with foil; grease foil with butter. In a microwave, melt white chocolate; stir until smooth. Stir in coconut and pomegranate seeds., Spread into prepared pan. In a microwave, melt dark chocolate. Drizzle over white chocolate mixture. Refrigerate until chocolate is firm, about 1 hour. Using foil, lift chocolate mixture out of pan. Remove foil; break candy into pieces. Store in an airtight container.

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds., Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator.

Steps:

• Spray the ice cube tray with cooking spray.
• Put 2-3 pomegranate seeds in the bottom of each tray to serve as the topping.
• Melt pink chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
• Put 1 tablespoon of pomegranate seeds in each tray, then cover with remaining melted pink chocolate. Place in refrigerator for about 1 hour until set.

Steps:

• Fit a heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Place the chocolate in the bowl and stir until fully melted, about 5 minutes. Remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
• Line a small baking sheet with parchment paper. Pour melted chocolate mixture onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle chocolate with remaining pomegranate seeds and sea salt.
• Chill for 20 to 30 minutes or until firm. Break or cut into pieces and store in an airtight container, separating the layers with wax paper. This is best served the same day it's made, otherwise condensation may form on the surface.

Steps:

• Spray the ice cube tray with cooking spray.
• Melt the white chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
• Melt milk chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
• Put one of the marshmallow halves in each tray, then cover with remaining melted milk chocolate. Place in refrigerator for about 1 hour until set.

Steps:

• Refrigerate the pomegranates (not required, but it helps).
• Remove all the seeds and place them in a colander.
• Gently rinse the seeds, then lay them out on paper towels to let them dry.
• Lay out a large sheet of wax paper on a a cookie sheet which will fit inside your refrigerator.
• Melting the chocolate the easy way: put the chocolate chips in a glass container (I'd use my big 4-cup Pyrex measuring thingy) and microwave them until they're melted, stirring occasionally; don't overdo it, though- you don't want the chocolate to burn or get tough.
• Melting the chocolate another way: in a double boiler, melt the chocolate chips (if you don't have a double boiler a metal or oven-safe glass dish over boiling water works too); stir constantly while melting so you don't scorch the chocolate.
• Add the pomegranate seeds to the melted chocolate (making sure the seeds are not wet on the surface, or else the chocolate can seize) and fold gently with rubber spatula until the seeds are thoroughly covered, then spoon out globs of the mixture, whatever size you like, on to the wax paper.
• Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight (or for as long as you can stand before tasting them).
• Keep refrigerated- they should keep for 3-4 days, at least, although I doubt they'll last that long once you taste them.
• Enjoy!