Begin by filling a saucepan with water and placing a heatproof bowl on top for a double boiler. Heat over medium-low until simmering. Add baby blue melting chocolate, stirring until smooth, about 5 minutes.

Pour melted chocolate onto a parchment-lined baking sheet and spread evenly into a rectangle, about ¼ inch thick.

While chocolate is warm, sprinkle robin egg candy and Easter sprinkles evenly over the surface.

Place baking sheet in the freezer for about 10 minutes until chocolate is firm.

Mix cocoa powder with water in a bowl to create paint-like consistency.

Use a basting brush to flick cocoa paint onto the bark for a marbled effect.

Freeze for another 5 minutes, then break into irregular pieces to serve.