12 ounces milk chocolate
1 cup chopped raw walnut
2 cups fresh or dried raspberries
3 tablespoons orange zest
Melt chocolate in a heatproof bowl over a small pot of hot water on a low heat.
Line a 10 by 10 inch cookie sheet with parchment paper. Pour melted chocolate over and spread a even layer over the cookie sheet. Sprinkle with walnut, raspberries and orange zest and refrigerate until set (about 2 hours). Cut bark into 3 inch square pieces to serve.