Chef's Quick Tip: Chocolate bark

This week, Robin Selden from Marcia Selden Catering shows Tina Redwine how to make savory holiday recipes. 
Chocolate bark
Ingredients
24 oz white, milk or dark chocolate
Topping Ideas- Dried Apricots, Toasted Pistachios, Dried Cranberries, Dried Pomegranate Seeds, Slivered Almonds, Shaved Coconut, Candied Orange, Tiny Marshmallows, Peanut Butter, M&M’s, Oreos, Pretzels, Sprinkles
Directions
Lay out a large sheet of parchment paper over a baking sheet and set aside.
Melt the chocolate over a double boiler.
Spread the chocolate over the parchment paper so that it is one even layer that is just a little thicker than 1/4" thick. We like to use an offset spatula to spread evenly.
Sprinkle the chocolate with desired toppings. Set aside the bark to harden.
Once the chocolate has solidified you can break the bark into pieces and enjoy… YAY!