Line a baking sheet in parchment paper and set aside.

Fill a saucepan 3/4 with water and heat on stove until boiling. Once boiling, turn heat down to medium.

In a metal bowl that will fit above pot of water, add chocolate (if using a bar – break into small pieces). Place the bowl of chocolate over the simmering water.

As chocolate melts, stir or whisk until completely melted and smooth.

Once chocolate is smooth, pour evenly onto baking sheet. Top with crushed pistachios, walnuts or pecans, and dried rose petals. Place flat into refrigerator for at least 2 hours until completely cooled and hardened.

Slide chocolate off parchment paper, and break or cut into desired size pieces. Enjoy!  The bark can be made in advance and stored in the fridge for up to 2 weeks.