Name: Pomegranate and Nut Chocolate Clusters (Reduced Sugar)
Total time: 50 min
Ingredients: ⅓ cup pecans , toasted and chopped; ¼ cup shelled pistachios , toasted and chopped; 2 tablespoons unsweetened flaked coconut , toasted; 2 tablespoons pomegranate seeds; 3 ounces (85 grams) semisweet chocolate , chopped fine

Why This Recipe Works

We set out to create beautiful, elegant, and tasty treats that could adorn any holiday platter. We knew we couldn't use enough chocolate to create fully enrobed clusters, so we opted instead to simply top dollops of melted chocolate with a variety of nuts, seeds, and fruit. We found that semisweet chocolate had the best balance of deep, rich chocolate flavor without any bitterness. We tried quickly melting all of the chocolate in the microwave, but this resulted in melty, gooey chocolate that never fully hardened. To ensure that the chocolate resolidified, we needed to melt it slowly and gently. To do this, we microwaved most of the chocolate at 50 percent power until it was partially melted and then stirred in the remaining chocolate, relying on additional short bursts in the microwave to melt all of the chocolate. Finally, we came up with several colorful combinations of nuts, seeds, and fruit to give our clusters both dimension and textural contrast.

Before You Begin

We’ve had good luck using Ghirardelli Semi-Sweet Chocolate Premium Baking Bar in this recipe; other brands may contain different amounts of sugar.

Instructions

Line rimmed baking sheet with parchment paper. Combine pecans, pistachios, coconut, and pomegranate seeds in bowl.

Microwave 2 ounces (57 grams) chocolate in bowl at 50 percent power, stirring often, until about two-thirds melted, 45 to 60 seconds. Remove bowl from microwave; stir in remaining 1 ounce (28 grams) chocolate until melted. If necessary, microwave chocolate at 50 percent power for 5 seconds at a time until melted.

Working quickly, measure 1 teaspoon melted chocolate onto prepared sheet and spread into 2½-inch wide circle using back of spoon. Repeat with remaining chocolate, spacing circles 1½ inches apart.

Sprinkle pecan mixture evenly over chocolate and press gently to adhere. Refrigerate until chocolate is firm, about 30 minutes. Serve.