Line a 25x19 cm (10 x 7-inch) baking pan (or just a baking sheet) with parchment paper, set aside.

Set up a double boiler and chop the chocolate as the water warms up. Place 2/3 of the chocolate in the glass bowl and place over a pan of simmering water (make sure the bowl isn't touching the water). Let chocolate melt almost completely. When some chunks are still visible, stir the chocolate with a spatula and remove the bowl from heat.

Add the remaining chocolate and stir with a spatula again. Gently stir occasionally until all the chocolate is melted. If you're having trouble, place the bowl back on the saucepan.

Pour chocolate in the prepared pan in an even layer.

Randomly splatter some drops of gel food coloring over the chocolate and quickly swirl the drops in all directions with a skewer.

Add coconut chips, chopped dried pineapple and tiny meringues. Sprinkle with sprinkles and add a few hard candies where there is place.

Chill in the fridge for one or more hours, until the chocolate completely hardens. Then take it out and slice with a sharp knife, peel away the paper. If the knife is sticky after the first cut and you see melted chocolate on it, put bark back in the fridge.

Store the chocolate bark in an airtight container in the fridge.