when all the apricots are filled with pomegranate seeds, melt the dark chocolate either in a microwave (use low power to avoid burning the chocolate) or in a water bath (bain marie). Let the chocolate cool down a bit, until it’s not burning hot anymore, and then start to cover every filled apricot by dipping it in the melted chocolate. Before transferring every chocolate covered apricot to a plate that is covered with non-stick baking paper, use a fork to let the excess chocolate drop off;