Wash your kumquats

Slice the ends off your kumquats and discard

Slice each of your kumquats thin about 1/8 of an inch

Chop your cranraisins with a knife

Line a small 12 x 9 cookie sheet with parchment paper

Break your bittersweet chocolate into chip size pieces into a microwave proof bowl

In 30 second intervals at 50% power, start to melt your chocolate pieces, stirring after each time (it took 2 minutes all together for mine to become soft enough to stir until smooth, but this might vary according to your microwave power)

Once the chocolate is melted enough stir until complete smooth

Scoop your chocolate out of the bowl using a rubber spatula and spread over half of your parchment paper (if you want to double your recipe then it would most likely cover the whole little cookie sheet)

Spread your kumquats over the top of the chocolate

Scatter your cranraisins over the top of the chocolate

Sprinkle your coarse sea salt over the top of everything

Place into your fridge to harden for at least one hour

After the chocolate is harden you can remove from fridge and break into pieces

Store any leftover chocolate bark in an airtight container in your fridge