Chocolate Bark with Pine Nuts and Pomegranate

Chocolate Bark is a great treat to snap and share. Try this super simple recipe with dark and white chocolate, pine nuts and pomegranate. Our Mild & Light Olive Oil makes the chocolate glossy and delicious!

Categories: Desserts

Serves: 12 Preparation time: 10 min Cooking time: 40 min



  • 225g Dark Chocolate
  • 115g White Chocolate
  • 1 1/2 tbsp Filippo Berio Mild & Light Olive Oil
  • Seeds from 1/2 a pomegranate
  • 50g lightly toasted pine nuts
  • 1 Pinch of Sea Salt


  1. Line a rimmed baking tray with parchment paper or a silicone mat.
  2. Set the chocolate in two separate microwavable bowls and microwave on high, stirring every 30 seconds, until the chocolate melts, 1 to 2 minutes total.
  3. Separately, using two whisks, stir 1 Tbsp Filippo Berio Mild & Light Olive Oil into the chocolate and 1/2 Tbsp into the white chocolate so each mixture becomes smooth.
  4. Pour the dark chocolate onto the baking sheet, spreading into an even layer about 10 inches by 10 inches. Top with the white chocolate, pouring in a zigzag pattern.
  5. Sprinkle with the pomegranates and pine nuts, and the salt, if using.
  6. Press down the pomegranates and pine nuts using the back of a spatula.
  7. Chill in the refrigerator for 30 minutes, then break into shards and serve. Or transfer to an airtight container and refrigerate for up to 1 week.

Cooks tips

The Filippo Berio Mild & Light Olive Oil in this recipe gives the chocolate a richer flavour and a glossy appearance!

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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