On low heat place the dark chocolate (broken into pieces) in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Spread evenly on the parchment paper lined cookie sheet. Let cool and harden slightly.
2ND LAYER & 3RD LAYER
On low heat place the dark chocolate, milk chocolate, white chocolate and Nutella in a medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk to combine.
Spread evenly over the 1st layer. Immediately sprinkle with hazelnuts or almonds. Place in fridge until firm. Break into pieces and Enjoy!
Notes
To roast nuts - Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F (180C) oven for 5-8 minutes or until they are golden brown, remove immediately from pan to cool in a clean bowl. Do not leave the nuts on the cookie sheet as they will continue to bake.Store the chocolate bark in an airtight container at room temperature away from direct sunlight or heat. It should stay fresh for up to two weeks.