Chocolate Bark

I dont think that this is an official name for the product, or that there is an official name for this product. But it is a very organic looking chocolate confection that can really be quite versatile.

MOP:
Line a half or quarter sheet pan with parchment (you can also line it with plastic for easier removal if you want).
Pour tempered chocolate into the pan, about 1/5th of the way up.
Tap the tray to get all air bubbles out of the chocolate, if the layer is not even and smooth on the top use a off set palate knife to smooth out the top.
Sprinkle desired topping evenly along the top, remembering that a little goes a long way. In the picture to the right I chose to use cocoa nibs (bitter flavour), tart cherries, and toasted almonds to offset the sweetness of milk chocolate.
Let the chocolate set at room temperature. When the chocolate is firm but not completely set, slice the chocolate and clean the edges. This will make slicing and removing cleaner when the chocolate has completely set.
Remove from pan with gloved hands, gloved hands protect the chocolate from the heat of your fingertips, especially if your hands run hot.

Variations: you can put the topping in the chocolate, or as a layer before you pour the chocolate. This method is very adaptive to any kind of exploration that you want to make.

This bark is made with 70% chocolate, sea salt, pistachios,  tart cherries, and  cocoa nibs