10.5ouncesdark chocolate3 bars; confirm it's vegan if this is a requirement, or use the same amount of homemade dark chocolate
Filling ideas (all are optional):
almonds, cashews or peanuts
dried cranberries or other dried fruit
peppermint candies
pretzels
sea salt
Instructions
Prep: Line a 3-quart baking dish with parchment paper. Chop any nuts or other fillings you'd like to add to your bark, and set all the fillings you'd like to use aside.
Melt: Place the chocolate in a double boiler, add about an inch of water to the bottom of the boiler, and start warming the chocolate over medium heat. If you don't have a double boiler, just place a stainless steel mixing bowl over a saucepan with an inch of water in it over medium heat. Continue to heat the chocolate slowly until it just melts, and use a silicone spatula to stir it as it melts.
Mold: Pour your chocolate into the lined baking dish and then sprinkle your fillings all around the chocolate.
Chill: Place the baking dish in the fridge and chill for at least 90 minutes to harden (if it's thick with a lot of fillings, you may need to chill it up to 2 hours.)
Enjoy: Carefully remove the parchment paper and chocolate from the baking dish, set on a flat surface, and then use your hands to break the bark into as many pieces as you'd like. Chocolate bark will stay fresh in an airtight container in the fridge for up to 2 weeks, or frozen for up to 2 months. Enjoy!