Let me bust a myth for you guys.
Most of you who grew up hearing that chocolate causes acne, and, well, that’s not the whole truth and nothing but the truth. In actuality, there’s little evidence that chocolate will cause acne. However, science has told us that a high-sugar and high-fat diet can increase sebum production and promote inflammatory responses in the body— which can lead to acne.
For those of us who can’t seem to keep our hands out of the candy jar, I have a delicious treat that will curb your coco craving and protect your skin at the same time. Yes, you CAN have your cake and eat it too.
I found this little gem listed in greatist.com‘s meals for healthy skin post, and I could not help myself. This dessert brings together a myriad of flavors and textures: smooth, sweet, crunchy, tart, and a tinge of spice. Since pomegranate seeds are a great source of polyphenols, indulging in this delight boosts your skin with an antioxidant known to protect against the adverse effects of UV radiation. In addition, chocolate contains flavonols, an antioxidant that protects the skin against UV rays . Aim for a dark chocolate with cacao content of 70 percent for higher antioxidant power.
The original recipe hails from Baking and Design, but I transcribed the recipe here for your convenience. (Photo credit, Baking and Design)
10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
1 cup fresh pomegranate seeds (from 1 large pomegranate)
1½ Tbs. minced candied ginger
1/4 tsp. fine sea salt
1. Line a baking sheet with a silicone baking mat or waxed paper.
2. Put the chocolate in a wide, shallow, microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth, heating in additional 15-second increments if necessary.
3. Gently stir half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate.
4. Scrape the chocolate mixture onto the baking sheet and spread it into an 8×10-inch rectangle.
5. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate.
6. Refrigerate until fully set, about 30 minutes.
7. Break the bark into chunks with your hands (be careful not to crush the seeds), and serve. The bark will keep, refrigerated, for up to 5 days.