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1
Cover a baking sheet with parchment paper.
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2
Melt the chocolate directly in a pot or with a double boiler over low heat, stirring constantly until you reach a smooth consistency and a glossy shine.
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3
Pour the melted chocolate in the center of the baking sheet, and using an offset spatula, spread it into an even layer, covering most of the parchment paper. (Make sure to make the chocolate just the right thickness, so the toppings sink in while drying but can still be seen from the top. Making the chocolate layer too thin can result in the bark easily cracking and falling apart after drying, plus the toppings will fall off and not stay in the bark.)
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4
While the chocolate is still wet, quickly chop each dried apricot piece into 4, so it's easier to sprinkle and so that you get a little of every topping in each piece.
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5
Sprinkle the cashews, then dried apricots and cranberries in an even layer on the wet chocolate. Depending on how you'll cut the bark, put a proportionate amount of toppings in each area so you get everything on each piece.
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6
Allow the chocolate to dry until the chocolate's gloss has disappeared and the toppings have sunk somewhat into the chocolate.
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7
Once fully dried, cut into desired size pieces and enjoy!
