Ingredients:

• 2 cups arils (seed sacs) from 2 or 3 large pomegranates
• 8 ounce fine-quality bittersweet chocolate, finely chopped

Directions:

1. Score 2-3 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl, and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 cups of the arils from the fruit and set aside. (You can refrigerate or freeze the leftover arils for another use; we recommend sprinkling over salads or hummus.)
2. Line a shallow, 11 x 16-inch baking sheet with parchment paper.
3. Over medium-low heat, melt chocolate in a saucepan set over a pan of simmering water. When chocolate is sufficiently melted, transfer to a work bowl. Keep the bowl in a pan of warm water for convenience.
4. Allow chocolate to cool to the touch (but should still be runny).
5. Add the arils and stir to combine.
6. Use a fork to scoop out clusters of chocolate and arils; drop clusters onto the prepared baking sheet. (Work quickly because the chocolate will harden as it cools.)
7. Place baking sheet with clusters in the refrigerator for 1 hour or until the “kisses” harden.

Yield:

24 servings

Adapted From:

www.pomwonderful.com