While you can melt and pour just about any chocolate into tasty bark, we added an important step to keep the bark snappy and shiny–tempering. To temper the chocolate, carefully melt the chocolate separately in a double boiler. Use an instant-read or candy thermometer to keep an eye on the temperature and make sure it doesn’t get too hot. Once melted and at the prefered temperature for the type of chocolate, remove the bowl from the heat and stir constantly until the chocolate has cooled to 95°. Drop in large chocolate pieces and stir until the chocolate has cooled further (88° to 90° for dark chocolate and 86° to 88° for white). Remove the leftover chunks and spread out your chocolate layer.The actual hands-on time for the chocolate bark is short, but don’t forget to leave time for the dark chocolate layer to harden before adding the white chocolate-Nutella top. We sprinkled on chopped roasted hazelnuts, but you can create just about any flavor like white chocolate, pistachio, and apricot bark or the classic dark chocolate peppermint bark.
Once you’ve finished adding all of your layers and toppings, let the bark harden at room temperature for about seven hours before cutting or breaking it into smaller pieces. Wrap your holiday treats in paper bags, glass jars, or small tins to give out as gifts. You might also want to set aside a piece for Christmas Eve–Santa and his helpers might also want to try a bite or two too. Store leftovers in a cool, dry place in an airtight container for up to a month to keep it from turning white.