Recipe from the Chilean Fresh Fruit Association
Slowly melt chocolate in a double boiler, or in the microwave, stirring regularly. While the chocolate is melting, line a large baking sheet with parchment paper. Pour melted chocolate onto the parchment, in a layer approximately 1/4 – 1/2 inch thick. Wait 2 minutes for the chocolate to cool a smidge, then sprinkle almonds and Chilean blueberries onto the melted chocolate.
Transfer the baking sheet to the fridge for 40 minutes, allowing the chocolate to firm completely. Break the chilled chocolate bark into rough pieces with your hands. Store in a lidded container at room temp and eat within two days.