Homemade Chocolates with Pomegranate and Cinnamon

ByIvy Liacopoulou
22 Comments
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These homemade chocolates are inspired by some Swiss Chocolates we ate there during our visit, which were flavoured with coriander and cinnamon.

Assortment of chocolates image

One of the things Switzerland is famous of is Chocolates and of course I couldn't resist buying a lot when we visited a Chocolate Shop, in Geneva.

I have recently bought some Silicone Chocolate Molds and since then, I have been experimenting with making chocolates during the past months.

Chocolates with coffee image

I haven't posted any recipe yet as I was planning to post them before Christmas.

Collage Chocolates with Pomegranate image

The best of the chocolates we ate in Switzerland were those with coriander and cinnamon and that gave me the idea of this recipe.   

I also added some pomegranate seeds 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.

decorating the chocolates image

Instead of pomegranate, you can add chopped pieces of roasted almonds, hazelnuts, white chocolate or different spoon sweets, especially oranges or bergamot.

What chocolate is best for melting?

Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest.

Once melted, it's glossy and has a good viscosity.

Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.

How to make the Homemade Chocolates

Ingredients needed:

Dark Chocolate

Pomegranate seeds

Butter

Heavy cream

Ground coriander

Ground cinnamon

Chocolate molds, or wax paper

For decoration:

White chocolate (optional)

To make them:

Remove the seeds from the pomegranate and put aside.

In a bain Marie (double boiler), melt the chocolate and when it melts, add the butter and the heavy cream and mix.

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 molds and then the dark chocolate.

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.

Take the cookie tray or the molds and place them in the freezer for a few hours before unmolding.

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.

Store in the refrigerator.

chocolates image

Homemade Chocolates with pomegranate and cinnamon

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

These homemade chocolates are inspired by some Swiss Chocolates we ate there during our visit, which were flavoured with coriander and cinnamon.

5.0 Stars (1 Review)

Ingredients

  • ½ cup pomegranate seeds
  • 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.

Nutrition Information
Yield 25 Serving Size 1
Amount Per Serving Calories 66Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 10mgCarbohydrates 7gFiber 0gSugar 6gProtein 1g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

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

© Ivy Liacopoulou
Cuisine: Greek Cuisine / Category: Desserts
Collage Homemade Chocolates image

Kopiaste and Kali Orexi,

signature Ivy

More Chocolates

22 Comments

  2. Wow Ivy I'm impressed! I find sydney's weather quite humid during the summer months to even attempt something like this but the recipe sounds so easy I must give it a go. I think I'll forego the coriander in this and maybe add cardamom! Yumm! Thanks for the inspiration! the chocolates look very professional...

  3. Rosa, I got to taste these after your suggestions and I am thankful that you did.

    Peter, I was thinking that a second choice could be cardamom as well but you should first taste these so that you may compare. These two odd combination of flavours do match together.

  8. Oh I think you're just being modest. Those look wonderful, and I bet you could make the Swiss jealous if you kept it up 🙂 Love the mix of flavors you put together. This is nice holiday treat.

  10. Wow Ivy hat off to you for making this. Looks really professional.
    Loves that you used syringe for decoration. I used them when i have to use liquors in cakes.
    WIsh i had few of these wonderful creation /art of chocolate.

  11. Thanks everybody for liking what I did.

    Sofia, welcome. Are you the same Koukla I met in Group Recipes?

    Happly Cook, I do this as well, especially to my Christmas Cake ;D

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