Preheat your oven to 350°F (175°C). Spread the nuts or seeds on a rimmed baking sheet and toast them for about 6 to 9 minutes until fragrant and lightly golden. Roughly chop them afterward.

In a microwave-safe bowl, melt the chocolate in 30-second increments, stirring after each session until completely smooth. Alternatively, melt over simmering water.

Line a large, rimmed baking sheet with parchment paper. Pour the melted chocolate onto the sheet and spread evenly to form a layer approximately ¼ inch thick.

Sprinkle the toasted nuts or seeds and dried fruit evenly over the melted chocolate. If using flaky salt, sprinkle it over the top and lightly press the toppings into the chocolate.

Cool the chocolate in the refrigerator for about 15 minutes or let it cool at room temperature for 2 to 4 hours until fully hardened.

Once set, break the chocolate bark into about 25 pieces. Serve immediately or store in an airtight container at room temperature for up to one week.