Dark Chocolate Bark with Pomegranate and Pistachio

Melt chocolate in a double boiler or in the microwave. To melt the chocolate in the microwave, place chocolate in a microwave-safe dish and heat for 1 minute. Remove, stir and continue until melted.

In the same bowl, stir in pistachios and pomegranate seeds and spread into foil-lined baking sheet.

Sprinkle with extra pistachios and pomegranate seeds and refrigerate for 2 to 4 hours.

Cut roughly with a sharp knife. It will crack unevenly.

Refrigerate in an airtight container for up to 2 weeks or freeze six months.