Full time 2 hours (includes 1/2 hour dry time and 1 hour hardening time)
Makes approximately 32 clusters
12 oz. semi-sweet chocolate chips
1 1/2 cups pomegranate seeds
Line your working surface with a kitchen towel and a double layer of paper towels.
Pour pomegranate seeds out onto toweled surface.
Cover with additional paper towels and press lightly, do not push down you will break seeds, just pat hands on surface to remove excess moisture.
Remove top layer of paper towels and let seeds air dry for thirty minutes. Do not skip this step, you must have dry seeds or chocolate will not set.
Line a baking sheet with parchment or wax paper.
Place chocolate in a double boiler and whisk until fully melted and smooth, remove from heat to work surface.
Fold dry seeds into chocolate.
Drop 1/2 tbsp clusters onto prepared sheet.
Move to refrigerator for one hour to fully harden.
Plate, bag, or eat. Clusters will keep one-two weeks in refrigerator.