There you go, here’s a yummy snack with not too much guilt. A lovely slice of rye bread topped with a spread of homemade dark chocolate cream and a shower of pomegranate seeds and chopped pistachios.


Serves 4/5, Preparation 10 mins, Cooking 20 mins

  • 1l whole milk, cold
  • 90 g corn starch, sifted
  • 100 g bitter cocoa powder, sifted
  • 160 g caster sugar
  • 200 g dark chocolate 75% chopped
  • slice of bread, rye or wholemeal bread
  • Pomegranate seeds, to taste
  • Chopped pistachios, to taste



In a small saucepan, sift the flour and cocoa, then the sugar and starch and gradually incorporate the cold milk, stirring slowly. Put on the heat and keep stirring.

After a few minutes add the dark chocolate pieces, stir until you obtain a homogeneous and firm mixture. Allow to cool to room temperature.

To store the rest of the chocolate spread, you can put it in a sterilised glass jar and keep it in the fridge. It will keep for about ten days.

Toast slices of rye bread in a pan or in the oven, spread the dark chocolate cream, randomly scatter pomegranate seeds and chopped pistachios.



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