Line a rimmed baking sheet with parchment paper or a silicone mat, ensuring an even layer for your Dark Chocolate Covered Pomegranate Drops.

Lay the pomegranate seeds on a clean dish towel, spacing them out to absorb any moisture for about 2 hours.

In a double boiler over medium heat or a microwave-safe bowl, melt the dark chocolate, stirring frequently until smooth and glossy.

Gently add the dry pomegranate seeds to the melted chocolate, tossing them carefully until each seed is completely coated.

Using a tablespoon, scoop portions of the chocolate-covered seeds and drop them onto the prepared baking sheet.

Place the baking sheet in the refrigerator for about 1 hour, or until the chocolate is fully set.

Transfer your treats to an airtight container and store them in the refrigerator for up to 3 days.