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1
On a piece of parchment paper, measure out a 9 x 12 inch rectangle. Turn the paper over (so you won't get ink/pencil on your bark), and place on a sheet pan.
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2
Place 8 ounces of the white chocolate in a heatproof bowl, and set it over a saucepan of barely simmering water (remember not to let the bottom of the bowl to touch the water). Stir the chocolate every once in awhile, until it is melted and very smooth (about 110u00b0 F). Remove from the heat, and pour the chocolate onto the prepared rectangle. Using a cake spatula or a knife, spread the chocolate to fill the rectangle. Sprinkle with 1 tablespoon of the quinoa.
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3
Meanwhile, (using the same bowl), combine 8 ounces white chocolate and heavy cream. Warm over the barely simmering water again, stirring occasionally, until the mixture is smooth. Cool the chocolate until lukewarm, about 5 minutes (stirring every once in awhile). Pour the white chocolate-cream mixture over the first chocolate rectangle, and spread in an even layer. Sprinkle with the pomegranates seeds, and then chill until very cold and firm, about 40 minutes.
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4
In a clean bowl, warm the last 4 ounces of white chocolate over barely simmering water until melted and smooth (about 110u00b0 F). Using a spoon, drizzle the melted white chocolate over the chilled rectangle, and then sprinkle with the remaining teaspoon of quinoa. Chill just until firm, about 20 minutes.
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5
Move the parchment to a cutting board. Trim away any ragged edges of the rectangle, and then cut the bark crosswise into 2-inch-wide strips. Cut each strip crosswise into 3 sections, and then cut each section diagonally into 2 triangles (or leave as squares).
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6
Put the bark in an airtight container, with parchment paper between layers of bark to prevent them from sticking to one another. Store the white chocolate bark in the refrigerator. Let stand at room temperature for 10 minutes before serving. The bark should last about 2 weeks.
