Some people have the custom to not eat nuts on Rosh Hashana so feel free to leave them out. My family does not have that custom and I really enjoy having the nuts in this bark as it sort of masks crunchiness of the pomegranate seeds that not everyone enjoys.
If you want to make this even simpler you can just do the dark chocolate or the white chocolate and skip the marbling step.
The melted chocolate is a blank canvas. Sprinkle on any chopped dried fruit or nuts that you like and you have a customizable treat that you can serve year round.
5 bars good quality dark chocolate (100 gram/3.5 oz bars)
3/4 cup white chocolate chips
1 cup pomegranate seeds
1/2 cup pistachios, chopped
2 tsp chopped candied ginger
1/2 tsp sea salt
Break the dark chocolate bars into chunks and place in a microwave-safe bowl. Microwave the chocolate at 30-second intervals stirring until melted. Repeat the process with the white chocolate. This can also be done in a heat-proof bowl on top of a pot with a few inches of simmering water.
Line a cookie sheet with parchment paper. Spread the melted dark chocolate over the parchment paper.
Sprinkle the remaining ingredients over the marbled chocolate.
Using a flat spatula or a clean hand gently press the toppings into the chocolate to ensure that everything really adheres to the chocolate.
Place the tray in the fridge for at least 30 minutes or until the chocolate has hardened. Remove from fridge and break the bark into shards. Place the pieces into an air-tight container between layers of parchment and put in the fridge or freezer until it's time for dessert, but I can't guarantee it will make it that long :)