Put chocolate in a small heatproof bowl set over a pan of simmering water, and stir until almost completely melted. Remove bowl from pan, and stir occasionally until chocolate registers 90 degrees on a candy thermometer. Pour onto a baking sheet, and spread evenly with an offset spatula.Advertisement
Refrigerate chocolate until firm, about 20 minutes. Scrape a bench scraper back and forth across surface of chocolate to make shavings and splinters that resemble bark. Refrigerate bark until ready to use.
If you don't have a bench scraper, youcan use a wide metal spatula or large chef'sknife to make the shavings.
This bark can be made in advance and refrigerated in an airtight container up to 1 week.