Across 12 muffin cups, sprinkle a single layer of pomegranate seeds.

Melt the dark chocolate in a small bowl in the microwave. Check often to make sure it’s not burning.

Add the melted dark chocolate to a piping bag or plastic bag. Snip off the end, so a small stream of chocolate can come out. 

Pipe a crisscross pattern of chocolate across the pomegranate seeds. Add another layer of pomegranate seeds, then more chocolate, and then the last layer of pomegranate seeds. 

Finish with a pinch of sea salt on each of the pomegranate chocolate bites.

Refrigerate for at least one hour before serving. After removing from the fridge, serve immediately.