Place three-quarters of the chocolate into a microwave safe bowl. Microwave at 50% power until it is mostly melted. Then, add the remaining chocolate and stir until melted. Return it to the microwave for no more than 5 seconds at a time to complete the melting.
Line a small baking sheet with parchment paper. Pour melted chocolate mixture onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle chocolate with remaining pomegranate seeds and sea salt.
Chill for 20 to 30 minutes or until firm. Break or cut into pieces and store in an airtight container, separating the layers with wax paper. Serve immediately or freeze in freezer safe containers.