• Melt chocolate in the microwave using a medium-sized microwave-safe bowl; heat in 30-second increments, stirring very well after each minute until melted (stirring will help the chocolate melt).
• If you have not melted chocolate before, see link in my post about melting chocolate since overheating will cause the chocolate to seize up and be ruined.
• When the chocolate has melted, add the remaining ingredients and stir well to incorporate.
• Spread the chocolate mixture (about 1/4 inch thick) on top of the prepared baking sheet.
• Place in the refrigerator for at least 1 hour or at room temperature if it's not too warm in your kitchen.

To Store the Chocolate Bark

• Once your chocolate bark has fully set, break it into pieces and store it in an airtight container at room temperature.
• Keep it away from direct sunlight and heat sources to prevent melting or blooming (the appearance of white spots on the chocolate).
• Chocolate bark can be stored at room temperature for up to 2 weeks.
• If your kitchen is particularly warm, you may want to store it in the refrigerator to prevent melting.
• If you refrigerate, please make sure to bring the bark to room temperature before serving to avoid condensation on the surface.
• For longer-term storage, you can freeze chocolate bark in an airtight container for 2-3 months after it has been completely cooled. Thaw in the refrigerator before serving.