Tip Letting the chocolate cool before pouring means it won’t spread too thinly – you need it to be thick enough to hold your toppings, and break into sturdy chunks for eating.

Whatever you’re sprinkling over your bark, start with the biggest chunks and work down to the smallest for the best coverage, ensuring every bite will be crammed with goodies.

Unless you’re in a hurry, avoid putting your chocolate in the fridge to set, as there’s a danger it’ll ‘bloom’ (develop unattractive white patches). Choose another cool place instead for best results.