There's something about the simplicity of these great ingredients that makes this chocolate bark so awesome! The sweetness of dark chocolate is subtly accented by the smokiness of smoked paprika and a flavorful balance of kosher salt and toasted pecans.
Using a double-boiler (for those who don't know- you can create your own double boiler by filling a large pot half-way full with water and placing a metal bowl on top), slowly melt the chocolate chips over medium heat, until all of the chocolate is thoroughly melted and silky-smooth in consistency. Add the 1 teaspoon of smoked paprika and stir in well.
Line a Jelly-Roll pan with parchment paper and pour the hot chocolate onto the paper, quickly working to spread and smooth out the chocolate across most of the pan. Generously sprinkle the toasted pecans on top of the chocolate, followed by the smoked paprika and kosher salt. Place the chocolate in the refrigerator or freezer and allow to firm-up for at least 2 hours (1 hour in freezer). Remove and break into triangular/abstract pieces. Keep refrigerated.