Melt the dark chocolate (about two bars worth) in the microwave or a double broiler. Or, if you’re using homemade chocolate, just mix together all the ingredients.

Mix half of the pomegranate seeds and almonds into the chocolate.

Spread the mixture into a glass baking dish lined with parchment paper. You can spread it as thin or thickly as you wish.

Top with the remaining seeds and nuts and press down gently so that they will stick.

Refrigerate for 2-3 hours or until firm.

Cut roughly with a knife or break the bark into uneven pieces. No need to be perfect.

Store in an airtight container in the refrigerator for up to two weeks, or freeze for up to 6 months.