Separate out the seeds from your pomegranate. This is easiest done by cutting your pomegranate in half, submerging it in a bowl of water, and bending and thumbing the seeds until they work their way out. Separate the seeds from any left over skin, and pat them dry on a paper towel.
In order to get a shiny, crisp chocolate, we’re going to temper it. In a bowl over a pot of bowling water, break up and melt 3 bars of chocolate. Break up the remaining bar of chocolate in a separate bowl. Once the three bars have melted, continue stirring and heating until a candy thermometer registers 118F/48C. Remove the melted chocolate from the pot of boiling water and stir in the last bar of chocolate. Stir until the chocolate cools to 90F/32C.
Fill your chocolate mold about 1/3 full with pomegranate seeds and cover with the tempered chocolate. Use an offset spatula to spread the chocolate evenly, fill in any gaps, and remove any excess.
Allow the chocolates to harden completely before removing them from the mold. Dust with gold powdered food coloring for a little extra flare.