Prepare a level work surface by lining a standard half-sheet pan with parchment paper or a food-grade silicone mat.

Reserve 4 ounces of the chopped chocolate for seeding. Place the remaining 12 ounces in a heat-proof glass bowl.

Utilize a double boiler to heat the chocolate over simmering water, stirring constantly until the internal temperature reaches 115°F (46°C). Do not exceed 120°F (49°C).

Remove from heat and immediately incorporate the reserved 4 ounces of chocolate. Stir continuously until the temperature cools to 88-90°F (31-32°C) to achieve proper beta-crystal formation.

Fold 1 cup of the roasted peanuts into the tempered chocolate using a silicone spatula.

Deposit the mixture onto the prepared pan and utilize an offset spatula to spread the mass to a uniform thickness of 0.25 inches.

Distribute the remaining 0.5 cup of peanuts and the sea salt evenly across the surface, applying light pressure to ensure mechanical adhesion.

Allow the matrix to undergo crystallization at a cool room temperature (65-68°F) for 60 minutes or until completely firm.

Fracture the set bark into irregular geometric pieces manually or using a sharp chef's knife.

Store in an airtight container in a cool, dry environment to prevent sugar or fat bloom.