If you'd like to make your bark even more interesting, then add dried fruit, toasted nuts, marshmallows, or other toppings to your liking.
- 1 pound chocolate (dark, milk, or white), tempered 
- 1/4 cup Molecule-R Popping Sugar
- On a rimmed baking sheet lined with parchment paper or a nonstick silicone pad, spread tempered chocolate evenly around the pan, until about 1/8-inch thick. Immediately sprinkle Popping Sugar on top. Allow chocolate to set completely. Break up into 2- to 3-inch pieces and store in an airtight container in a cool, dry place or in the freezer.
Makes about 1 pound chocolate.
- Desserts, Chocolate