Pour chocolate chips in a small saucepan and place over low heat. Stirring constantly, cook until the chocolate is completely melted.

Pour the melted chocolate onto baking sheet lined with parchment paper. Using an offset spatula, even out the surface of the chocolate.

Sprinkle the pomegranate and sea salt evenly over the chocolate.

Transfer the bark to the fridge and chill for 2 hours or until set.

Crack the finished bark into shards. Serve immediately or chill until ready to serve.