Prep Time: 15 minutes
Total Time: 15 minutes
- 36 toasted pecan halves
- 36 dried cranberries
- 2 tbsp cocoa nibs
- 1/3 cup fresh pomegranate seeds
- 8 ounces dark chocolate
1. Line a cookie sheet with aluminum foil.
3. Spoon teaspoon-sized circles of chocolate on the aluminum foil. The chocolate will spread, so leave at least 1.5 inches of space between them.
4. Arrange the pecans, pomegranate seeds, cranberries, and cocoa nibs on the chocolate. I used 1 pecan half, 1 dried cranberry, a sprinkling of nibs, and 2-3 pomegranate seeds per medallion, but you can adjust depending on the size of your chocolate circles. I would suggest keeping these approximate ratios so all of the elements are in balance.
5. Place the medallions in the refrigerator to harden for at least 20 minutes.
6. The chocolates can be kept in the refrigerator in an airtight container for 2-3 days. They should be kept cool until just before serving, to preserve the seeds and ensure the chocolate does not melt.
Note: Cocoa nibs are a specialty item that can be found in some upscale baking stores, kitchen supply shops, or ordered online. They are the roasted bits of the cocoa pod from which we obtain cocoa powder. Although they smell deliciously chocolaty, their taste is actually that of unsweetened chocolate, and thus they can be quite intense if not moderated with other, sweeter flavors. In the context of this candy, they are balanced with sweet-tart fruit flavors and sweetened chocolate, so they add an interesting depth without overpowering the rest of the ingredients.