A fuss-free ending for a casual meal.
100g good quality chocolate (70% cocoa solids)
Seeds of 1 pomegranate, dried with paper towel
Line a baking tray with parchment paper.
Over a double boiler (heatproof bowl over a pot of barely-simmering water), melt the chocolate. Remove and set aside. Tumble in the pomegranate seeds and stir around until coated. Tip out the mixture onto the parchment, spreading out with a fork. Pop in the refrigerator to cool and firm up. Keep refrigerated.
To serve: I love the look of the smeared chocolate and seeds scattered across the parchment. Like a piece of art. Transfer the parchment over to a wooden board and serve it just like that, letting everyone break pieces off as they go.