• Line a rimmed baking sheet with parchment paper or a silicone mat.
• Set the chocolate in two separate microwavable bowls and microwave on high, stirring every 30 seconds, until the chocolate melts, 1 to 2 minutes total.
• Separately, using two whisks, stir 1 Tbs. oil into the chocolate and 1/2 Tbs. into the white chocolate so each mixture becomes smooth.
• Pour the dark chocolate onto the baking sheet, spreading into an even layer about 10 inches by 10 inches. Top with the white chocolate, pouring in a zigzag pattern. Sprinkle with the pomegranates and pine nuts, and the salt, if using. Press down the pomegranates and pine nuts using the back of a spatula.
• Chill in the refrigerator for 30 minutes, then break into shards and serve. Or transfer to an airtight container and refrigerate for up to 1 week.

Tip: Olive oil gives the chocolate in this dessert a rich flavor and glossy sheen.