Prepare a small baking sheet or shallow pan with parchment paper and set aside.

Open your pomegranate and separate the pith from the arils. You will need 1 cup of arils for this recipe. Eat the others!

In a small heat proof bowl, break your chocolate into pieces and place in bowl. Set it over a small pot of simmering water to create a double boiler and mix chocolate occasionally until just melted. Do not over heat.

Take the chocolate off the pot of water and stir in ⅔ of the pomegranate arils until combined well.

Pour and spread evenly in the parchment paper lined sheet. Then sprinkle the top with the remaining arils and sea salt.

Pop in fridge to set for about 30 minutes. Then break with your hands into bark pieces. Keep in fridge for up to 5 days.