Line a baking sheet pan with parchment paper. Break the matzo into large pieces using images as guidance. It’s OK if they are various sizes. Place the melted chocolate in a bowl that allows the amount to have some depth to it, but that will accommodate the matzo pieces width-wise.

Dip one piece of matzo at a time into the melted chocolate, remove from the chocolate and allow any excess chocolate to drip back into the bowl. Place the chocolate dipped matzo on the prepared pan. Repeat with remaining matzos. Sprinkling toppings on chocolate while it is still wet, then allow the chocolate to harden at cool room temperature, or you can place the pan in the refrigerator briefly to hasten the process. Matzo is ready to eat. You may keep it refrigerated for a day or two, but make sure it is in an airtight container so that it doesn’t get soggy.