1/2 cup (125 ml) pomegranate seeds at room temperature, patted dry with paper towel (about 1 small pomegranate) (see note)

7 oz (200 g) dark chocolate, melted and tempered

1 oz (30 g) white chocolate, melted and tempered

Line a 20 cm (8-inch) square baking pan with parchment paper, letting it hang over both sides. Set aside.

Place the pomegranate seeds in a bowl. Add the dark chocolate and stir quickly. Spread in the prepared pan.

Drizzle the white chocolate over the dark chocolate. Knock the pan on a flat surface a few times so that the white chocolate settles in the dark chocolate mixture. Refrigerate for 15 minutes.

With the tip of a small knife, make braking marks in the slightly set chocolate. Refrigerate for another 30 minutes or until the bark is completely set.

Break into pieces. This bark is best the same day since the pomegranate quickly loses its burst of freshness.

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