Step 1: Prepare Your Workspace

Line a large baking sheet (approximately 13×18 inches or similar) with parchment paper or a silicone baking mat. Make sure the paper lies flat without wrinkles or bubbles. Gather all your toppings and have them ready to go—once you spread the chocolate, you’ll need to work quickly before it begins to set. If using nuts, toast them in a 350°F oven for 5-7 minutes until fragrant and lightly golden, then let them cool completely before using.

Step 2: Chop the Chocolate (if using bars)

If you’re using chocolate bars rather than chips, chop them into small, uniform pieces about the size of chocolate chips. Smaller pieces melt more evenly and quickly than large chunks. If using chocolate chips, skip this step.

Step 3: Melt the Chocolate

Microwave Method (easiest): Place chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring thoroughly between each interval. This prevents overheating and ensures smooth melting. Continue until about 75% of the chocolate is melted, then stir vigorously—the residual heat will melt the remaining pieces. This usually takes 2-3 intervals total.

Double Boiler Method (gentler): Fill a medium saucepan with 1-2 inches of water and bring to a gentle simmer. Place a heat-safe bowl on top (it should fit snugly without touching the water). Add chocolate and coconut oil, stirring frequently until completely smooth. Remove from heat immediately once melted.

Step 4: Spread the Chocolate

Pour the melted chocolate onto your prepared baking sheet. Using a rubber spatula or offset spatula, spread it into an even layer about ¼ inch thick. You can make it rectangular, free-form, or any shape you like. The thinner you spread it, the more brittle it will be; thicker creates more substantial pieces. Aim for consistent thickness so it sets evenly.

Step 5: Add Toppings

Working quickly before the chocolate begins to set, sprinkle your chosen toppings evenly over the surface. Gently press larger items (nuts, candy pieces) into the chocolate slightly so they’ll stick when it hardens. If you’re creating swirls or layers, drizzle melted chocolate of a different type over the top and use a toothpick or skewer to create swirl patterns. Don’t overwork it—messy swirls look more artisanal!

Step 6: Let It Set

For faster setting, place the baking sheet in the refrigerator for 30-45 minutes until completely firm. Alternatively, let it set at room temperature for 1-2 hours. The chocolate should be completely hard before breaking. If your kitchen is very warm, refrigeration is best.

Step 7: Break into Pieces

Once fully set, lift the parchment paper from the baking sheet and peel it away from the bark. Break the bark into irregular pieces with your hands or cut it into neat squares with a sharp knife if you prefer uniform pieces. The rustic, broken appearance is traditional and part of the charm!

Step 8: Store and Enjoy

Transfer broken pieces to an airtight container, layering with parchment paper between layers if stacking. Store at room temperature for up to 2 weeks, or refrigerate for up to 1 month.