Candied Orange Dark Chocolate

Indulge in the sophisticated combination of rich, bittersweet dark chocolate and vibrant candied orange peel. This decadent bark is an elegant treat that captures the essence of luxury in every bite, making it the perfect gift for Valentine's Day or a refined addition to any dessert platter.

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There is something timeless about the pairing of citrus and cocoa. The zesty brightness of the finely chopped candied orange peel cuts through the intensity of the 70% dark chocolate, while optional additions like roasted pistachios and sea salt add layers of texture and flavor.

Ingredients

• 300 g (10.5 oz) high-quality dark chocolate (70% cocoa), chopped
• 80 g (about 1/2 cup) candied orange peel, finely chopped
• 2 tbsp roasted pistachios, chopped (optional)
• 2 tbsp freeze-dried raspberries (optional)
• Sea salt flakes, for sprinkling

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Instructions

Step 1

Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

Melt the dark chocolate gently using a double boiler or in the microwave in 30-second bursts, stirring until smooth.

Step 3

Pour the melted chocolate onto the prepared baking sheet and spread it into a rectangle about 1/4 inch (6 mm) thick using an offset spatula.

Step 4

Evenly scatter the candied orange peel over the warm chocolate. If using, sprinkle the pistachios, freeze-dried raspberries, and a pinch of sea salt flakes over the top.

Step 5

Gently press the toppings into the chocolate so they adhere.

Step 6

Allow the bark to set at room temperature for 1 hour or refrigerate for 20–30 minutes until completely firm.

Step 7

Once set, break or cut into 12 pieces. Store in an airtight container at cool room temperature for up to 2 weeks.

Zusatztipps für die Zubereitung

To ensure a professional finish, avoid getting any water into the chocolate while melting, as this can cause it to seize. For the best snap, let the chocolate set slowly at a cool room temperature rather than rushing it in the freezer.

Varianten und Anpassungen

You can substitute candied lemon peel for a different citrus note. For a nut-free version, simply omit the pistachios and use sunflower seeds or extra freeze-dried fruit to maintain the crunch.

Serviervorschläge

This dark chocolate bark pairs beautifully with a glass of rich dessert wine or a fresh espresso. It also makes a wonderful decorative element for holiday dessert boards or a sophisticated topping for vanilla ice cream.

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Whether you are crafting this for a loved one or treating yourself, the Candied Orange Peel Dark Chocolate Bark is a testament to how a few high-quality ingredients can create something truly extraordinary. Enjoy your homemade gourmet creation!

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Frequently Asked Recipe Questions

→ How can I melt the dark chocolate properly?

Melt the dark chocolate gently using a double boiler or microwave in short 30-second bursts, stirring well to avoid burning and ensure a smooth texture.

→ Can I substitute candied orange peel with another ingredient?

Yes, candied lemon peel can be used to add a different citrus note that pairs well with dark chocolate.

→ What toppings enhance the bark’s flavor?

Roasted pistachios, freeze-dried raspberries, and a light sprinkle of sea salt flakes complement the sweetness and bitterness nicely.

→ How long should I let the chocolate bark set?

Allow the bark to set at room temperature for about 1 hour or refrigerate for 20–30 minutes until fully firm before breaking into pieces.

→ How should I store the finished bark?

Store the pieces in an airtight container at cool room temperature for up to 2 weeks to maintain freshness and texture.

→ Are there nut-free options for toppings?

Yes, you can omit pistachios and substitute them with sunflower seeds or use only fruit-based toppings like freeze-dried raspberries.