French Chocolate Bark

I make a cluster version of this whenever I'm feeling like having some kind of homeade chocolate treat. The bark takes a bit more time, but it sure looks nice. I got the idea from Ina Garten not to mix the nuts and fruit into the melted chocolate and then spread it, but to spread the chocolate first and place the pieces on top for a prettier presentation. Ina says this method is how the French make it (because it's more beautiful), hence 'French' Chocolate Bark.

Use whatever ingredients you happen to have in

your house that you would like with chocolate.

I pour the chips in a bowl and microwaved it 50 seconds and stirred, then about 20 seconds more. (If you like to do the double broiler method- aka the hard way- you can do that instead.)

Layer your toppings. Raisins, shredded coconut, walnuts, craisins, cashews, more coconut.

Cut the bark into pieces. Do it fast because the chocolate might start to melt if you handle it too much (or are in a warm kitchen!)

Plate it and be proud of your achievement!

(If serving to guests, this is an impressive looking homemade treat— but only you know how easy it was to make.)