Pomegranate Chocolate / Čokolada & granatno j.

This week I was chatting and drinking black tea, chatting and enjoying in natural orange juice and chocolate cake. It was nice. Good conversations make me happy. Conversation where you are heard, respected, where you know you can share your personal thoughts.

When I think of autumn fruits, I don’t think only of  apples and pumpkins, persimmon, mushrooms, chestnuts, olives, walnuts but also pomegranate. It's full of antioxidants and for me personally, interesting refreshment among those standard autumn apples, mandarins ... Unfortunately, I make a huge mess in the kitchen when I eat it. BUT! Somewhere I saw a video on how to get to seeds without stress. Photos demonstrate it perfectly. In a bowl, pour water, cut pomegranate into quarters, pull apart seeds under water, drain and attack it with a spoon =).

This recipe to me at the beginning seemed a little silly, nothing special. Whoo, I was wrong! I eliminated ginger and salt from original recipe. This is one fresh chocolate. Sweet, fresh, fruity, chocolatey. I was not disappointed.

With love, Neja

The Pierces - You'll Be Mine

Recipe adapted from: B&D-Baking and design

The recipe

Ingredients 10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces 1 cup fresh pomegranate seeds (from 1 large pomegranate) The process Line a baking sheet with a silicone baking mat or waxed paper. Put the chocolate in a wide, shallow, microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth, heating in additional 15-second increments if necessary.

Gently stir half of the pomegranate seeds into the chocolate. Scrape the chocolate mixture onto the baking sheet and spread it into an 8×10-inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate. Refrigerate until fully set, about 30 minutes. Break the bark into chunks with your hands (be careful not to crush the seeds), and serve. The bark will keep, refrigerated, for up to 5 days.

Ta teden sem čvekala ob črnem čaju, čvekala ob naravnem pomarančnem soku in čokoladni torti. Bilo je lepo. Dobri pogovori me osrečijo. Pogovor, kjer si slišan, upoštevan, kjer veš, da lahko deliš osebne misli. 

Ko pomislim na jesenske plodove, je med jabolki, bučami, kakiji, gobami, kostanjem, olivami, orehi tudi granatno jabolko. Polno je antioksidantov in meni osebno zanimiva popestritev med standardnimi  jesenskimi jabolki, mandarinami… Je pa cela packarija v kuhinji, ko se spravim nanj. AMPAK!! Nekje sem videla video o tem, kako priti do semen brez packarije. Na fotkah je vse jasno. V skledo nalijte vodo, granatno jabolko narežite na četrtine, pod vodo izluščite vsa semena, precedite in napadite z žlico =). 

Tale recept se mi je na začetku zdel malo smešen, pač nič posebnega. Uuuuu, kako sem se motila! Iz originalnega recepta sem izločila ingver in sol. To je ena taka sveža čokolada. Sladko, sveže, sadno, čokoladno. Nisem bila razočarana. 

Z ljubeznijo, Neja

The Pierces - You'll Be Mine

Recept prilagojen po: B&D-Baking and design

Recept

Sestavine 300g čokolade 1 granatno jabolko Postopek Na pekač položite peki papir. Nad vrelo vodo stopite čokolado.

Nežno vmešajte polovico semen granatnega jabolka v čokolado. Čokolado prenesite na peki papir. Potresite drugo polovico semen na vrh čokolade in jih z žlico pritisnite v čokolado. Za približno 30 minut položite v hladilnik, oz dokler se ne strdi V hladilniku zdrži največ 5 dni.