Prep your pan: Line a rimmed baking sheet with parchment paper. You want a smooth surface so the bark releases easily.

Chop the chocolate: If using bars, chop them into small, even pieces. Smaller pieces melt more evenly and help prevent scorching.

Melt gently: Microwave method: Place chocolate in a microwave-safe bowl. Heat for 30 seconds, stir, then continue in 15-second bursts, stirring each time, until smooth. Stovetop method: Use a heatproof bowl set over a pot with an inch of simmering water. Stir until melted and glossy.

Optional tempering shortcut: For extra snap and shine, reserve about 1/4 of the chopped chocolate. Melt the rest, remove from heat, then stir in the reserved chocolate until melted and smooth.

Spread it out: Pour the melted chocolate onto the lined sheet. Use an offset spatula or the back of a spoon to spread it into a rectangle about 1/4 inch thick.

Add the crunch: Sprinkle chopped nuts evenly over the surface. Gently press them in so they adhere.

Finish with flair: Add your final touch—flaky sea salt, coconut, or a handful of chopped dried fruit. Don’t overdo the salt; a light sprinkle is enough.

Set the bark: Transfer the pan to the fridge for 20–30 minutes, until firm. If your kitchen is cool, you can also let it set at room temperature for a glossier finish.

Break and serve: Lift the parchment, then break the bark into irregular pieces. Aim for palm-sized shards.

Store properly: Keep in an airtight container in a cool, dry place. See storage tips below.