Prepare three double-boilers for melting the chocolate
Use three saucepans and fill them with an inch (2,5cm) of water and bring to boil.
Place a heatproof bowl (porcelain/metal) over each of the saucepans with boiling water and lower the heat to minimum.
Melting the chocolate
Break up the white, dark and milk chocolates into small pieces and add them to the three prepared bowls (double-boilers).
Stir the chocolate occasionally with a spatula or a tablespoon (one for each bowl).
The dark and milk chocolates will start to melt almost immediately. White chocolate usually takes a bit more time, be patient and keep the temperature low.
When a majority of the chocolate is melted, take the bowl off the heat and stir gently so that even the last lumps completely dissolve. Leave to cool down for a couple of minutes. Repeat this with all three chocolate types used.
Creating a new luxury chocolate
Line a baking tray with parchment (baking) paper.
Pour over the dark chocolate and spread it with a spatula into desired shape and thickness.
Pour over the milk chocolate - create ornaments, stripes, circles etc on top of the dark chocolate.
Add the white chocolate - pour it over in zigzag lines and/or various shapes.
Go over with a cocktail stick to disturb some of the patterns created.
Sprinkle over some chopped dried or candied fruit and/or your favourite nuts.
Leave to set and place the whole baking tray in the fridge for up to 1 hour.
Cutting the chocolate into bites
Take the chocolate out of the fridge and leave it to settle at room temperature for about 5 minutes.
Carefully slide the baking paper with the chocolate onto a chopping board. Using a long knife, cut the chocolate into barks of your desired size - they can be bite-size (about inch) or bigger. Accommodate the size to the type of packaging used.
Wrapping
Wrap the luxury chocolate barks in a cellophane wrap, paper box or a jar. Add decorative ribbon and a tag with a personalised note.