Prep your pan: Line a baking sheet with parchment paper or a silicone mat.

Melt chocolate: Chop the chocolate finely. Melt it in a heatproof bowl over simmering water or in short microwave bursts, stirring frequently. Add the coconut oil. The chocolate should be smooth and glossy. Avoid overheating, or it can seize.

Spread chocolate evenly: Pour the melted chocolate onto your prepared baking sheet. Spread it evenly to about a quarter-inch thickness using a spatula.

Add toppings while chocolate is soft: Scatter the crushed pretzels and freeze-dried strawberries evenly over the surface. Optional: sprinkle orange zest and a pinch of sea salt. Press toppings lightly to adhere.

Set the bark: Let the bark set at room temperature, or chill briefly if your kitchen is warm. Store in a cooler place to prevent melting.

Break and serve: Once set, break into rustic shards or use cookie cutters for festive shapes.