Step 1:

• Line a baking sheet with parchment paper or a silicone baking mat.

Step 2:

• In a microwave-safe bowl, melt the chopped dark chocolate in 30-second intervals, stirring after each interval until smooth.
• Alternatively, you can melt the chocolate using a double boiler on the stovetop.

Step 3:

• Pour the melted chocolate onto the prepared baking sheet, spreading it evenly with a spatula to a thickness of about 1/4 inch.

Step 4:

• Sprinkle the freeze-dried raspberries and sliced almonds (if using) evenly over the melted chocolate.
• Lightly press them into the chocolate to ensure they stick.
• If desired, sprinkle a pinch of sea salt over the top for a touch of savory contrast.

Step 5:

• Let the chocolate bark cool and harden at room temperature for about 1 hour, or place it in the refrigerator for faster setting.
• Once hardened, break the bark into pieces.