Measure the candy pieces and edible eyes before heating either chocolate, and line the tray while your hands are clean and dry. Melt the chocolates in their separate bowls and stir between the short bursts. The white chocolate makes a swirl on the dark base; it does not need to be beaten through until the two colors disappear.
Press decorations lightly while the surface is workable. Leave the tray level and let the bark become firm before breaking it into approximate pieces. Uneven shards are part of this presentation, so do not force twelve identical shapes. If packing, use a container that accommodates the pieces without bending them, and keep the product ingredient labels with any portion intended for someone else.
Timing and servings are estimates. Equipment, ingredients and portion sizes affect the result.
