Remove arils from pomegranate if necessary.
In a double boiler melt chocolate, stirring frequently, until smooth
(be careful not to burn the chocolate). Option to melt chocolate in microwave stirring every 30 seconds until melted.
Line a sheet pan w/ parchment paper. Pour chocolate onto sheet pan.
Sprinkle evenly w/ pomegranate arils, sliced almonds and sea salt.
Place sheet pan in refrigerator until bark is solid (~1 hour).
Once solid, loosely break into ~2x2” pieces.
Store in refrigerator in small container or resealable bag.