Line a baking sheet with non-stick backing paper or glad wrap (plastic wrap). I used a non-stick silicon mat and that worked well
Melt your chocolate. I have learnt the hard way you need to take this slow and have patience, or it will only end in tears and seized chocolate. I prefer to melt chocolate in the microwave as it is quicker and easier than over a double boiler. Just be sure you set the power to no higher than 50% and check on it every 30 seconds or so to avoid disaster
For 100g of 85% dark chocolate, I broke it up into small pieces and put it in a small heatproof bowl. I then heated it in the microwave at 50% power for 3-4 minutes, checking every 30 seconds or so. Stir it and it is ready once it is completely melted and smooth
Spread the chocolate out onto your lined baking sheet and smooth it out with a spatula. I like to use a silcone baking sheet. I prefer to try and get it as thin as possible so it is crisp. But make sure it is not too thin that you can see through it
Now the fun part! Add your toppings while the chocolate is still melted. Try to make sure that they are evenly spread, but random
Once you have finished with your toppings, place the bark in the fridge for 3-4 hours to cool and set. Once it is set you can break it up into pieces and serve. It is best stored in an airtight container
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.