Line a rimmed baking sheet with parchment paper and set it aside.

Place the baby blue melting chocolate in a large microwave safe bowl. Microwave on medium power in 20 to 30 second intervals, stirring between each, until completely melted and smooth, about 2 to 3 minutes total.

Pour the melted chocolate onto the prepared baking sheet. Tilt the pan and use a spatula or the back of a spoon to spread the chocolate into an even layer about 1/4 inch thick.

Immediately scatter the robin egg candy and Easter sprinkles evenly over the surface and gently press them into the chocolate so they adhere without being buried.

Transfer the baking sheet to the freezer and chill for 10 minutes, or until the chocolate is firm to the touch.

While the bark chills, add the cocoa powder to a small bowl. Gradually whisk in the water until the mixture is smooth and the consistency of thin paint.

Dip a clean basting brush into the cocoa mixture, then hold it over the chilled bark and quickly flick your wrist to spatter small speckles across the surface. Rotate the pan and repeat until you like the pattern.

Return the pan to the refrigerator for 5 minutes to set the cocoa speckles.

Once fully set, remove the bark from the pan, peel off the parchment, and break the slab into pieces with your hands or a sharp knife.

Serve immediately or store the bark in an airtight container at room temperature until ready to enjoy.