Using a sharp knife, cut the chocolate into chunks and place in a microwave-safe medium bowl for 20 seconds increments, stirring each time. Once it’s at the melting point with a few small pieces, continue stirring until all those pieces are melted through. If you are using a pot of boiling water, place the bowl over the pot and avoid the bowl touching the water, stirring until melted.
Place parchment paper over a 10 x 15inch (25 x 38 cm) baking sheet, and pour and spread the melted chocolate evenly with a rubber spatula. Aim for about ¼ inch thickness, keeping in mind the more you spread the melted chocolate, the thinner the bark will be.
Options to chop nuts: either purchase them already chopped; or use a food processor and pulse only enough to break them into chunks; or place nuts between wax paper or saran wrap and use a rolling pin to break them in pieces. Sprinkle the chopped walnuts, almonds, cranberries, shredded coconut and salt over the chocolate. Slightly press the nuts into the chocolate.
Place in the refrigerator for 20-30 minutes until solid. Remove and break into pieces using your hands. Serve immediately and store in an air-tight container. It keeps for 1-2 weeks in the refrigerator. Can freeze up to 2 months in a sealed container.
