Line a cookie pan or baking sheet with parchment paper (1 pan per kind of bark).
Transfer your melted chocolate to your pan and spread using an angled spatula. It doesn’t have to be perfectly smooth but try to keep the thickness even and about ⅛ – ¼ inch thick.
Sprinkle your toppings on top of your chocolate and let the bark set for at least 4 hours in room temperature (see notes).
Once set, break apart and serve.
The yield would depend on how big or small you break apart your chocolate bark.
Some recipes recommend putting the bark in the fridge to speed up the setting process but the ladies at my baking store strongly discouraged this. So I let mine set on the counter. Just make sure your kitchen is not too warm or humid or it might not set properly.