In a small saucepan over low heat, melt chocolate, stirring frequently and taking care not to burn the chocolate.
Remove saucepan from heat and stir in ⅔ of the pomegranate seeds, ⅔ of the ginger, and ⅔ of the almonds.
Pour mixture out onto a buttered piece of parchment paper and spread so it measures about 8 by 8 inches. Sprinkle remaining ginger, pomegranate seeds, almonds, and salt on top.
Refrigerate bark for at least an hour, then using your hands or a knife, break apart into pieces.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/11/04/chocolate-almond-bark-with-pomegranate-and-ginger/