Start by gathering all your ingredients and equipment. Line a baking sheet with parchment paper to prevent the chocolate from sticking.
Using a double boiler or a microwave, melt the finely chopped dark chocolate. If using a microwave, heat the chocolate in 30-second intervals, stirring in between until smooth and completely melted.
Once the chocolate is melted, remove it from the heat. Allow it to cool slightly, then gently fold in the chopped freeze-dried fruit, ensuring they are evenly distributed throughout the chocolate.
Pour the chocolate and fruit mixture onto the prepared baking sheet. Use a spatula to spread it evenly, about ΒΌ inch thick.
Place the baking sheet in the refrigerator for about 30-45 minutes, or until the chocolate is completely set and firm.
Once the chocolate is set, remove it from the refrigerator. Lift the parchment paper off the baking sheet and break the chocolate bark into pieces of your desired size.
