Pink Chocolate Pomegranate Candies Recipes

CHOCOLATE POMEGRANATE SEEDS

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!

THE BEST CHOCOLATE COVERED POMEGRANATE RECIPE EVER!

Steps:

• Remove the seeds from pomegranate and reserve 2/3 cup for chocolates.
• In a double boiler (see above), melt chocolate until smooth and creamy.
• In a mini muffin pan, add 12 mini muffin inserts to the pan,
• Coat the inside of the bottom of the muffin inserts with some melted chocolate and top with a spoonful of pomegranate seeds. Top with some more chocolate to cover seeds.
• Place in the refrigerator for 30 minutes or until set.
• Remove from muffin tin and enjoy.

CHOCOLATE POMEGRANATE CANDIES

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.

CHOCOLATE-COVERED POMEGRANATE SEEDS

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.

PINK CHOCOLATE POMEGRANATE CANDIES

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.

WHITE CHOCOLATE PEPPERMINT CANDIES

Steps:

• Spray the ice cube tray with cooking spray.
• Sprinkle a bit of crushed candy cane in the bottom of each tray to serve as the topping.
• Melt 2 cups of the white 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.
• Melt the other 1/2 cup of white chocolate with the heavy cream, peppermint extract and food coloring. Pour evenly into the trays. Place back in freezer to set.
• Cover with remaining melted white chocolate. Place in refrigerator for about 1 hour until set.

MILK CHOCOLATE MARSHMALLOW CANDIES

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.