Melt the chocolate using a double-boiler or by placing it in a heat-proof bowl over a saucepan of simmering water.
Add the paprika, cayenne pepper and pomegranate arils. Stir well.
Place parchment paper on a rimmed baking sheet.
Pour melted chocolate mixture onto the parchment paper and spread evenly with a spatula into a 1/4 inch layer.
Put the baking sheet in the refrigerator for at least 30 minutes to harden.
Once the chocolate has completely hardened, break the chocolate into pieces.
Store in the refrigerator in a sealed container. Eat cold or bring to room temperature before eating.