Place a heatproof bowl over a pot of simmering water and add the dark chocolate, stirring until fully melted, about 5 minutes.
Remove the bowl from the heat and mix in 1/4 cup of the pomegranate seeds. Spread the melted dark chocolate onto a parchment-lined baking sheet, about 1/4 inch thick. Drizzle the pomegranate molasses evenly across the dark chocolate. Top with the remaining 1/4 cup of pomegranate seeds and flaky salt.
Chill in the fridge for at least 30 minutes. Before serving, remove from the fridge and, using a knife, break the bark into pieces. Finish with another pink of flaky salt (optional) then place the pieces on a dish and enjoy!
NOTE: The pomegranate molasses makes this bark a bit messy so it is best enjoyed immediately; however, it can be stored in the fridge in an airtight container or plastic bag for up to 2 days.
