Pomegranate chocolates

Ingredients:
- 200 g of cocoa butter
- 3-5 tablespoons of maple or agave syrup
- 50 g of cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch of salt
- dried pomegranate seeds

Prepare the silicone molds for filling.
1. Melt the cocoa butter in a pan at low heat, allow to cool slightly and add the remaining
ingredients, without pomegranate seeds
2. Put some pomegranate arils into the panes.
3. Cover the pomegranate arils with the liquid chocolate.
4. Place the chocolates in the refrigerator for 1h to make them firm. Then press out of the
molds and keep in the refrigerator.
Keep them stored in the fridge.

That’s it!