Pomegranate-Swirled Chocolate Bark

Directions

1. Melt 3/4 of the chocolate in the microwave for 30 seconds. Stir, and then put it back in for 30 seconds more. Stir again. Keep this up until completely melted. Immediately after the last microwave-and-stir cycle, take the chocolate out and mix in the remaining chocolate (1/4 of your original measure). Stir it in until it melts. If it isn't melting, put it in the microwave for 15 seconds more. Repeat with the white chocolate.

2. Working very quickly, pour the melted chocolates onto a piece of parchment paper. Swirl and spread evenly with a spatula.

3. Immediately pour the Pomegranate Simple Syrup onto the chocolate in great big circles or curves, all around the spread. If you hold the pouring vessel higher above the chocolate, it pours in a thinner line and you can better control where you're pouring.

4. Immediately swirl the syrup using a toothpick or skewer.
5. Lightly sprinkle on the pistachios. Press gently to make stick.

6. Place the chocolate in a cool place to harden for 1 hour. Break or cut it into shards. Store in an airtight container at room temperature.