Line a rimmed baking sheet with a silicone mat or some parchment paper.

Make sure that your pomegranate seeds are bone dry. Too much moisture will cause the chocolate to seize, so dont skip this step.

Melt your chocolate in a double boiler or in the microwave. Once the chocolate has melted toss in your pomegranate seeds and gently toss until all the seeds are coated with the chocolate.

Scoop about a tablespoon of your ooey-gooey chocolate coated seeds into little puddles on a silicone mat or some parchment paper.. Repeat until finished.

Pop tray into the fridge for about one hour or until set. Store in an airtight container in the fridge for up to 3 days.