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Serves 6

10 ounces bittersweet chocolate, broken into 1-inch pieces
1 cup pomegranate seeds
¼ teaspoon cinnamon
¼ teaspoon sea salt or kosher salt

Line a baking sheet with waxed paper or a silicone mat. Put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until just start to melt, about 45 seconds. Stir the chocolate is completely melted and smooth, heating in additional 15-second intervals.

Gently stir half of the pomegranate seeds, cinnamon, and salt into the chocolate. Scrape the chocolate mixture onto the baking sheet and spread into an 8 x 10 inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate.

Refrigerate until fully set, about 30 minutes. Break the bark into chunks with your hands and serve. Will keep in refrigerator for 5 days.