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Homemade Chocolates with pomegranate and cinnamon

Homemade Chocolates with pomegranate and cinnamon

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One of the things Switzerland is famous of is Chocolates and of course I couldn’t resist buying a lot. I have been experimenting with making chocolates during the past months but I haven’t posted any recipe yet as I was planning to post them before Christmas.

The best of the chocolates I bought in Switzerland were those with coriander and cinnamon and that gave me the idea of this recipe.   I also added some pomegranate which paired well with the flavour. I don’t say that mine were as good as the Swiss ones because surely they add other ingredients as well, but they were good and very tasty.

Homemade Chocolates with pomegranate and cinnamon

Preparation time: 5 minutes

Cooking time: 15 minutes

Makes : about 25 chocolates

Ingredients:

  • ½ cup pomegranate sees
  • 200 grams black pure chocolate
  • 1 teaspoon butter
  • 50 ml light fresh cream
  • ½ teaspoon ground coriander
  • ½ teaspoon cinnamon
  • chocolate molds, or wax paper

For decoration:

  • 50 grams white chocolate (optional)

Directions

  1. Remove the seeds from the pomegranate and put aside.
  2. In a bain marie (double boiler), melt the chocolate and when it melts, add the butter and the fresh cream and mix.
  3. Grind the coriander or crush it with a pestle and mortar and add it in the chocolate together with the cinnamon and pomegranate seeds and fold gently with a silicon spatula until the seeds are thoroughly covered, then spoon out into the molds. I made some adding a little white chocolate first in the moulds and then the dark chocolate.
  4. If you don’t have molds just spoon out globs of the mixture, whatever size you like, on a cookie tray, lined with parchment paper.
  5. Take the cookie tray or the molds and place them in the freezer for a few hours before unmolding.
  6. Melt the white chocolate the same way. I used a large syringe I bought from the pharmacy, without of course using the needle to decorate on top.
  7. Store in the refrigerator.
decoration on chocolates image

Homemade Chocolates with pomegranate and cinnamon

Yield: 25
Prep Time: 5 minutes
Cook Time: 15 minutes

One of the things Switzerland is famous of is Chocolates and of course I couldn't resist buying a lot. I have been experimenting with making chocolates during the past months but I haven't posted any recipe yet as I was planning to post them before Christmas.

Ingredients

  • ½ cup pomegranate sees
  • 200 grams black pure chocolate
  • 1 teaspoon butter
  • 50 ml light fresh cream
  • ½ teaspoon ground coriander
  • ½ teaspoon cinnamon
  • Chocolate molds, or wax paper

For decoration:

  • 50 grams white chocolate (optional)

Instructions

  1. Remove the seeds from the pomegranate and put aside.
  2. In a bain marie (double boiler), melt the chocolate and when it melts, add the butter and the fresh cream and mix.
  3. Grind the coriander or crush it with a pestle and mortar and add it in the chocolate together with the cinnamon and pomegranate seeds and fold gently with a silicon spatula until the seeds are thoroughly covered, then spoon out into the molds. I made some adding a little white chocolate first in the moulds and then the dark chocolate.
  4. If you don’t have molds just spoon out globs of the mixture, whatever size you like, on a cookie tray, lined with parchment paper.
  5. Take the cookie tray or the molds and place them in the freezer for a few hours before unmolding.
  6. Melt the white chocolate the same way.
  7. Store in the refrigerator.

Notes

I used a large syringe I bought from the pharmacy, without of course using the needle to decorate on top.

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

 

Kopiaste and Kali Orexi,

signature Ivy

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Mary

Tuesday 20th of March 2012

Ivy, the flavor combination here looks amazing. I've pinned the image to Pinterest to share it and to keep it for myself to try something along these lines before pomegranates go out of season, with a few substitutions (like coconut butter instead of butter).

Abigail

Sunday 23rd of November 2008

Ivy, sorry I haven't been around lately either! I've got three guys with colds in my household...I'm so behind in reading blogs! I miss it!

This chocolate looks absolutely amazing...

Ivy

Friday 21st of November 2008

Hey Niki, where have you disappeared? I was inspired by the Lindt chocolates I bought from Switzerland. I was thinking to add a little bit of black pepper but I changed my mind last minute. Next batch I shall definitely add either black pepper or a little bit of harissa. I prefer it to chili powder. I've made chocolates with cherries but again I did not add the pepper. BTW if you add the quantity I mention you won't even notice that it has coriander.

Lisa

Friday 21st of November 2008

Clearly, a winning recipe! Goodness, these sound amazing.

Niki

Friday 21st of November 2008

I'm impressed!!! I love making chocolates, especially with being at the bakery for my internship lately. These look amazing. I have to say, I'm a bit anti-coriander, but I would have no problem trying these without them! Have you ever tried a bit of chili powder with a cherry or pomegranate filling? Lindt makes some bars like that and they are so good... It's def something I want to try and I'll have to try them right along with these!

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