Making this 3-Ingredient Chocolate Bark is incredibly straightforward. Follow these simple steps for a perfect batch every time:

1. Prepare Your Workspace: Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the chocolate bark from sticking and make removal a breeze. Ensure your baking sheet is flat and will fit comfortably in your refrigerator or freezer.
2. Melt the Chocolate: There are two main methods for melting chocolate: the microwave and the double boiler.
   • Microwave Method (Quick & Easy): Break the dark chocolate into smaller pieces and place them in a microwave-safe bowl. Add the coconut oil to the bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is almost completely melted. Be careful not to overheat the chocolate, as it can burn. Continue stirring until the remaining chocolate pieces melt and the mixture is smooth and glossy. Microwaving is fast and convenient, but requires careful monitoring to prevent burning.
   • Double Boiler Method (Gentle & Controlled): Fill a saucepan with about an inch of water and bring it to a simmer over medium heat. Place a heatproof bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water. Add the broken dark chocolate and coconut oil to the bowl. Stir gently and continuously as the chocolate melts from the steam below. The gentle heat of the double boiler prevents scorching and provides more control over the melting process. Once melted and smooth, remove the bowl from the heat.
3. Combine and Stir: Once the chocolate and coconut oil are fully melted and combined, stir them together until you have a uniformly smooth and glossy mixture. The coconut oil should be completely incorporated, resulting in a silky texture. This step is crucial for ensuring the bark has the right consistency and snap.
4. Spread the Chocolate: Pour the melted chocolate mixture onto the prepared baking sheet. Use a spatula or offset spatula to spread the chocolate evenly into a thin, rectangular or square layer, about ¼ inch thick. The thinner you spread the chocolate, the crisper the bark will be. For thicker bark, spread it slightly thicker. Aim for a uniform thickness for even chilling and breaking.
5. Sprinkle with Sea Salt: While the chocolate is still wet, generously sprinkle the flaky sea salt over the surface. Distribute the salt evenly for a balanced flavor in every bite. Don’t be shy with the salt – it really enhances the chocolate flavor!
6. Chill to Set: Place the baking sheet in the refrigerator or freezer to allow the chocolate bark to solidify and harden completely. Refrigerating will take about 30-45 minutes, while freezing will take approximately 15-20 minutes. The bark is ready when it is firm to the touch and easily snaps when broken. Freezing sets the bark faster but be careful not to freeze for too long as it can become too hard to break cleanly.
7. Break into Pieces: Once the chocolate bark is fully set, remove it from the refrigerator or freezer. Lift the parchment paper or silicone mat from the baking sheet. Break the bark into irregular pieces using your hands or a sharp knife. For rustic-looking bark, simply snap it into pieces. For more uniform pieces, score the bark lightly with a knife before chilling and then break along the score lines.
8. Serve and Enjoy: Your 3-Ingredient Chocolate Bark is now ready to serve! Enjoy immediately, or store it in an airtight container at room temperature or in the refrigerator for longer shelf life. This bark is delicious on its own, or you can use it as a topping for ice cream, yogurt, or hot chocolate.