Fill 1/4 of a medium saucepan with water and bring to simmering over low heat. Place a glass bowl on top of the pot and make sure it doesn't touch the simmering water.
Place the chopped chocolate into the bowl and stir occasionally until fully melted.
MICROWAVE METHOD:
Place the chopped chocolate into a microwave-safe bowl. Microwave for 30sec at 50% power level.
Remove the bowl from the microwave, stir into the chocolate then return and heat again for 30 sec.
Repeat until chocolate is fully melted and smooth.
To assemble the bark
Line a rimmed baking sheet with parchment paper.
Spread the melted chocolate over the prepared baking sheet in a 1/4-inch thick layer.
Sprinkle with dried strawberries. Refrigerate for 15-20 minutes, or until fully set.
Cut the chocolate bark into pieces and serve!
Notes
Chocolate: use 90% dark, or sugar-free chocolate. For a vegan option, use dairy-free.
Strawberries: we used freeze-dried strawberries. You may use any other preferred dried fruit.
Store in a container for up to 10 days. You may store it on your kitchen counter at room temperature or store it in the fridge.