Place a piece of parchment paper on a baking sheet. Set aside.

Create a double boiler with a small heat-safe bowl (like stainless steel) and a small pot. Fill bottom 1” of the pot with water and place bowl on top of the pot. Ensure the bottom of the bowl does not touch the water.

Place over high heat and add the chocolate chips to the bowl. Stir constantly until fully melted.

Pour chocolate mixture onto the lined baking sheet and use a spatula to spread evenly.

Repeat the process with the cacao butter and drizzle on top of the chocolate. *The cacao butter will turn clear while hot but will turn white when cooled.

Use a toothpick or tip of a knife to gently swirl the chocolate/cacao butter mixture.

Sprinkle with toppings and a few pinches of sea salt.

Place in the freezer to cool for 30 minutes.

Remove from the freezer and break apart into desired bark size.