by Cathy Thomas

Chocolate and pomegranate seeds make delicious partners; the chocolate is smooth and the seeds are both crunchy and juicy. Yield: 14 pieces

1 cup semisweet chocolate chips
1/2 cup pomegranate seeds

To make this simple “candy,” melt the chocolate chips over simmering water in a. double boiler. Stir frequently; the idea is to melt the chocolate without getting it hot (it will melt when it is just warm). Remove top part of double boiler and set on countertop. Stir in 1/2 cup pomegranate seeds. Using two teaspoons (one to scoop and the other to push mixture off), place 14 small mounds on baking sheet lined with wax paper. Chill. Serve within 24 hours for best flavor and texture.
Source: Melissa’s Everyday Cooking with Organic Produce, by Cathy Thomas (Wiley, $29.95)