📋 Instructions

1. 1Line the pan — Line a 10x15-inch rimmed sheet pan with parchment, pressing it into the corners so the chocolate cannot pool underneath.
2. 2Melt the dark chocolate — Set a heatproof bowl over a pot of barely simmering water at 150 F (65 C) and stir 12 oz chopped dark chocolate with 1/2 teaspoon coconut oil until smooth, about 4 minutes.
3. 3Spread the base — Pour the dark chocolate onto the parchment and spread it to an even 1/4 inch with an offset spatula, leaving a 1-inch border on all sides.
4. 4Add the almonds — Scatter 3/4 cup toasted sliced almonds over the dark chocolate and press them in with the back of a spatula while the surface is still tacky.
5. 5Chill the base — Refrigerate the pan uncovered for 15 minutes, until the surface is matte and a corner lifts without bending.
6. 6Melt the white chocolate — Melt 8 oz chopped white chocolate with the remaining 1/2 teaspoon coconut oil over the same pot at 150 F (65 C), stirring until no lumps remain, about 3 minutes.
7. 7Top with berries — Spread the white chocolate over the chilled base to the same 1/4 inch and immediately press 1 cup freeze-dried blueberries into the surface.
8. 8Set and finish — Chill for 20 minutes, until the slab is fully firm and pulls away from the parchment cleanly, then sprinkle 1/4 teaspoon flaky salt over the top.
9. 9Break into pieces — Lift the slab by the parchment onto a cutting board and break it into roughly 18 irregular pieces with your hands or the tip of a knife.