📖 Instructions

1. Before you even think about melting chocolate, get your prep game strong! Line a large baking sheet (about 9x13 inches or similar) with parchment paper or a silicone baking mat. This is super important because it's what will make your life easy later when you need to peel off the cooled bark.
2. Now, let's talk chocolate. Chop your dark chocolate and white chocolate into small, uniform pieces. This isn't just for fun; smaller pieces melt more evenly and quickly, preventing any unfortunate scorching incidents. Place the dark chocolate in one heatproof bowl and the white chocolate in another. Make sure your bowls are completely dry – even a tiny bit of water can make your chocolate seize up, and that's just a sad situation.
3. Set up your double boiler. If you don't have a fancy double boiler, don't fret! Just place about an inch or two of water in two separate small saucepans and bring it to a gentle simmer over low-medium heat. Place a bowl of chocolate over each simmering saucepan, ensuring the bottom of the bowl doesn't touch the water. The steam, not direct heat, will gently melt your chocolate. This slow and steady wins the race when it comes to melting chocolate perfectly.
4. Stir the chocolates *gently and consistently* with a clean, dry rubber spatula as they melt. You're looking for a smooth, glossy consistency. This might take 5-10 minutes, so be patient. Once melted, remove the bowls from the heat, but keep stirring for another minute or so to ensure everything is perfectly smooth. If you’re feeling extra fancy, you can temper your chocolate here for a snappier finish, but for simple bark, just melted and smooth is perfectly fine!
5. Pour the melted dark chocolate onto your prepared baking sheet. Use your spatula to spread it into an even, thin layer, about 1/8 to 1/4 inch thick. Don't make it too thick, or it'll be hard to break later. Try to get it as close to a rectangular shape as possible, but don't obsess over perfection; it's rustic charm!
6. While the dark chocolate is still wet (this is key for the swirl!), dollop spoonfuls of the melted white chocolate over the dark chocolate layer. You want to create little puddles and streaks of white chocolate across the dark, leaving some dark chocolate exposed. There's no right or wrong way here; just let your artistic side take over.
7. Now for the fun part – the swirl! Grab a skewer, a toothpick, or even the tip of a butter knife. Gently drag it through the dark and white chocolate, making figure-eight motions or wavy lines to create a beautiful marbled or swirled effect. Don't overmix, or your colors will blend too much and you'll lose that lovely contrast. Just a few passes are all you need to create something truly magical. This is where the 'art' comes in!
8. Quickly sprinkle your chosen toppings over the swirled chocolate. Press them down *very gently* so they adhere to the chocolate. Nuts, dried fruit, crushed pretzels, sea salt, sprinkles – whatever your heart desires! The faster you do this, the better, as the chocolate starts to set pretty quickly.
9. Carefully transfer the baking sheet to your refrigerator. Let the chocolate bark chill for at least 1-2 hours, or until it's completely firm and snappy. You'll know it's ready when it easily lifts off the parchment paper and breaks with a satisfying snap.
10. Once firm, remove the baking sheet from the fridge. Gently peel the parchment paper away from the hardened chocolate bark. Place the bark on a clean cutting board. Using a sharp knife or your hands, break or chop the bark into irregular pieces. I love the rustic, imperfect look of hand-broken pieces; it just feels more homemade, you know? Now, gather your delicious, beautiful bark pieces and enjoy every single bite!