Directions

1. Line a large baking sheet with parchment. Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Whisk in collagen; remove from heat and wipe any water off bottom of bowl.

2. Pour chocolate onto lined baking sheet; use an offset spatula to spread it into a large rectangle. (Don’t worry about having neat edges; you’re going to break it up.) Make sure the chocolate is no thicker than 1/8 inch thick. Sprinkle toppings over chocolate; gently press toppings into chocolate. Refrigerate until chocolate has hardened, at least 1 hour. Break up into pieces. Store in an airtight container in the refrigerator.