Place parchment paper into a 9x13" baking pan.
Fry bacon over medium-high heat until extra crispy (around 7-8 minutes). Place bacon on a paper towel-lined plate to drain. Cool completely.
Finely chop bacon and set aside.
Roughly chop dark chocolate and set aside 1/3 of chocolate.
Place 2/3 of chocolate in double-boiler over medium-low heat. Stir frequently until chocolate is completely melted. Remove from heat. Add remaining 1/3 of chocolate and stir continuously until all of the chocolate has melted.
Test temperature of chocolate with your finger. Chocolate should feel neutral (not warm). If chocolate is still warm, continue stirring until chocolate feels neutral in temperate.
Stir in chopped bacon and smoked salt. Pour into parchment-lined baking pan and spread out evenly.
Place pan in refrigerator for approximately 1 hour. Bark should be completely set.
Grab the parchment paper and pull bark out of pan. Using a sharp knife, cut bark into bite-sized pieces.