Melt chocolate in the microwave in 20 second increments, stirring after each time. I recommend using a microwave safe container with a spout (such as a Pyrex cup), to make pouring the chocolate out easier. *Your microwave may have a setting to melt chocolate by using low heat. If not, the above mentioned method is a safe way to melt chocolate in the microwave.
While the chocolate is melting, prepare your silicone mats/parchment or wax paper. I place a silicone mat directly on the baking sheet for convenience. One baking sheet is sufficient for 1 chocolate bar. You may be able to fit in more, but you don’t want them too close.
Once the chocolate is melted, pour it out in small batches onto the mat, leaving a couple of inches between them. The more you pour out, the bigger they will be.
Before the chocolate has a chance to cool and harden, sprinkle generously with flaky sea salt.
Add your toppings and let the cool for at least 2 hours in the fridge.
Gently lift the bottom of a mat (or paper) and separate from the bottom. Store at room temperature.*They will melt in contact with the heat, so be sure not to leave them near the stove or anything hot.