Line a mini muffin pan with paper mini-muffin cups.

Break the dark chocolate bars into small pieces (or measure out the chocolate chips) and place in a heatproof bowl set over a pan of simmering water (double boiler). Stir gently and continuously until the chocolate is fully melted and smooth. (If you wish to temper the chocolate to reduce blooming, use a chocolate thermometer and follow a tempering method.)

Spoon some melted chocolate into each lined cup, just enough to completely cover the bottom of each cup.

Divide the lined cups into three roughly equal groups. Evenly distribute the pomegranate seeds among the cups in the first group, the chopped dates among the cups in the second group, and the chopped dried figs among the cups in the third group.

Spoon the remaining melted chocolate over the fruit in each cup to fully cover the fruit and fill each cup. Tap the pan gently on the counter to level the chocolate and remove air bubbles, and wipe any drips from the edges.

Let the chocolates set until firm. Leave them in a cool, dry place for about 4 hours, or speed up setting by placing the pan in the refrigerator for about 30 minutes.

Store finished candies as follows: keep the pomegranate-topped chocolates refrigerated for up to 1 week. Store the date- and fig-topped chocolates in a cool, dry place at room temperature for 2–3 weeks. Note: chocolate may develop a cloudy “bloom” over time; this affects appearance only, not flavor.