Chocolate Covered Pomegranate Clusters
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Instructions
1. Score the pomegranate and place in a bowl of water.
2. Break it open under water to let the arils sink to the bottom and the membrane float to the top.
3. Pour through a colendar, rinse, and set the pomegranate arils on paper towels to absorb any excess moisture. 4. Melt chocolate chips in a heavy-bottomed small saucepan over low-to-medium heat stirring frequently, 2 to 3 minutes.**
5. Remove saucepan from the burner. Add pomegranate seeds and stir in curry powder, if desired.
6. Use a fork to scoop out small chocolate-covered clusters, and place each on a wax paper lined plate.
7. Garnish with mint. Refrigerate until chocolate is firm, about 15 minutes.
