4 oz dark chocolate
1/2 cup pomegranate seeds
1-Line a baking sheet with a silicone baking mat or waxed paper.
2-Melt the dark chocolate using a double boiler.
3-Gently stir half of the pomegranate seeds.
4-Spread the chocolate mixture onto the baking sheet into a rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate.
5-Refrigerate until fully set.
6-Break the bark into chunks with your hands (be careful not to crush the seeds).
7-Enjoy! Store in the fridge for about a week.