• 1 1/2 cups California walnuts
  • 1/2 cup pomegranate arils, fresh
  • 340g dark or milk chocolate chips, divided
  • 340g white chocolate chips, divided
  • 2 tablespoons shortening, divided


  1. Coarsely break walnuts into a bowl. Carefully lift out the nuts leaving behind any skins that have broken off.
  2. Place 2/3 of the dark or milk chocolate chips in a medium glass bowl with 1 tablespoon shortening. Microwave on 50% power stirring every 30 seconds. When the chips are mostly melted, slowly add the remaining dark chocolate chips, stirring vigorously. If chips aren’t fully melting, place back in the microwave for 5 seconds intervals. Stir again to help cool chocolate quickly.
  3. Repeat melting steps with white chocolate chips and remaining shortening.
  4. Line a baking sheet with parchment paper. Use a spatula to make 1/4-inch thick layer. Option to make marbled bark by dropping spoonfuls of dark and white chocolate alternately onto baking sheet.
  5. Sprinkle with walnuts, pomegranate arils and sea salt and lightly press into the surface. Refrigerate until firm.
  6. Carefully break into pieces and store between pieces of waxed paper in an airtight container for up to 2 weeks. Store in the refrigerator.


  1. Make sure to melt chocolate slowly at a lower power, stirring frequently. Melting too fast may cause the chocolate to discolour.
  2. Melting 2/3 of the chocolate, then add the remaining chips will give you the best bark texture.
  3. Stirring well to cool the melted chocolate will also help give the bark the best texture.
  4. Don’t overmix when swirling or you’ll lose the pretty marbled look. Swirl back and forth, or swirl in circles to get the look you prefer.
  5. Don’t spread too thin or the toppings may fall off.
  6. Store and serve from the refrigerator or the bark may become soft.