200 grams dark chocolate
1/4 cup shredded coconut
Sprinkle of sea salt
To melt dark chocolate place in bowl for increments of 20 seconds a time. Be careful not to burn! Once chocolate is melted place in piping bag (or any plastic bag with tip snipped) so the chocolate comes out in a steady stream.
Place a small handful of pomegranate arils on baking sheet lined with parchment paper. Cover with generous amount of chocolate from the piping bag.
Sprinkle with pomegranate seeds and shredded coconut. Refrigerate until hard.
*You can also use spoons (as shown in picture above) or muffin tin for mold.