In double boiler melt chocolate until smooth. While melting chocolate slowly heat heavy cream to 180 degrees. When chocolate and cream are ready, slowly add cream to chocolate, stirring constantly to fully incorporate. Once chocolate and cream are smooth add pomegranate paste. Taste as you may wish to add more pomegranate syrup. Line two large baking sheets with plastic wrap so there is at least two inches extra around edges. Pour out chocolate mix and let cool for at least 4 hours, or up to 24 hours. Once fully cooled roll truffle mixture into 1/2 oz balls and roll in cocoa powder. Coat your hands with cocoa also to avoid sticking. Arrange balls on a plate.