Line a baking sheet with parchment paper and set it aside.

Fill 1/3 of a medium-sized pot with water and bring to a simmer on medium-low heat. Place a heat-safe bowl over the pot ensuring that it does not touch the water (if the bowl touches the water, carefully remove some water so that it is just below the bowl but not touching).

Add 6 oz of chocolate into the bowl over low heat. stirring often with a rubber spatula; do not cover. Once the chocolate has melted, carefully remove the bowl from the heat and set it aside. Add the remaining 2 oz of chocolate and coconut oil to the bowl with the melted chocolate. Continue to stir (the heat from the melted chocolate will melt the additional ingredients while bringing the temperature down).

Once all the chocolate is melted, using a rubber spatula gently fold in the puffed rice and hemp seeds. Pour the ingredients on the parchment paper-lined baking sheet and with the back of the spatula gently smooth out the chocolate mixture to be about 1/4 inch thick. Evenly sprinkle Maldon sea salt and dried rose petals on top. Place in the fridge to cool for 45 minutes to an hour. When the chocolate is fully cold and hard, take it out of the fridge. Wet a sharp knife with really hot water and dry with a kitchen towel. This will ensure a sharp clean edge when cutting. Cut the bark into 2-inch squares.

Enjoy!

Note:  A double broiler, may be used to melt the chocolate.