Chocolate pomegranate slab with pistachio nuts
300g white chocolate
cup dried pomegranate arils
100g shelled roasted pistachio nuts
Line a brownie tin (270mm x 175mm x 30mm) with baking paper.
Melt the chocolate in a bowl over a pot of simmering water. Don't let the bowl touch the water.
Fold in three-quarters of the pomegranate arils and pistachio nuts.
Pour into the tin and spread with a spatula.
Scatter with the remaining pomegranate and pistachio nuts and press down lightly.
Chill in the fridge until set.
Remove from the tin and either break into shards or slice with a hot knife.
Makes About 400g