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1
Line a baking sheet with foil, shiny-side up; smooth out the creases.
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2
Make sure all your tools are dry.
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3
Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife.
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4
Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl.
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5
Microwave 15 seconds, then stir with a rubber spatula.
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6
Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total.
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7
Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny.
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8
Repeat with the white chocolate in a separate bowl.
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9
Don't worry if there are a few small unmelted pieces.
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10
Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick.
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11
Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures.
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12
Sprinkle with fennel seeds.
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13
Let the bark harden completely at room temperature, about 1 hour.
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14
(If the room is warm, you may need to freeze the bark for a few minutes.)
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15
Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
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16
Photograph by Levi Brown
