- Chocolate (milk or semi-sweet)
- Classic toppings: dried fruit such as apricots, raisins, candied orange peel, cranberries, and cherries. Toasted nuts including hazelnuts, pecans, almonds, pistachios
- Contemporary toppings: caramelized cocoa nibs, cereal, candied ginger, and dried fruits such as pineapples, blueberries, and strawberries. Toasted pumpkin seeds and pine nuts.
1. Place Deep Flexiflat on Perforated Baking Sheet. Pour warm (not hot) melted chocolate into the prepared pan. 2. Spread the chocolate evenly to about 1/8 inch thick using the Demarle small offset spatula. Sprinkle toppings on the chocolate and place in the freezer to set, about 30 minutes. 3. Break bark into pieces. Store in a cool, dry place.