Line a 9x13-inch baking pan with parchment or wax paper.
Melt the chocolate. To do this, you can use a double boiler, stirring constantly, or microwave the chocolate in a bowl for 30 seconds at a time, stirring after each round until it’s melted.
Stir the coconut oil into the melted chocolate (if using), heating gently if necessary.
Stir the cinnamon, vanilla, and cayenne into the melted chocolate.
Pour the chocolate mixture onto the lined pan, then smooth it with a spoon or spatula until it’s about ¼-inch thick, or as thin or thick as you’d like.
Sprinkle the rose petals on top.
Allow to sit in a cool, room-temperature spot until the chocolate is set, about 3 hours.
Separate the chocolate bark from the parchment or wax paper.
Break or cut the bark into pieces and serve.
Store in a cool, room temperature location.
