Candied Orange Dark Chocolate (Printer-Friendly)

Bittersweet dark chocolate paired with bright candied orange peel and flavorful crunchy toppings.

# What You'll Need:

→ Chocolate

01 - High-quality dark chocolate (70% cocoa), chopped, 10.5 oz

→ Candied Orange

02 - Candied orange peel, finely chopped, 1/2 cup

→ Optional Toppings

03 - Roasted pistachios, chopped, 2 tablespoons
04 - Freeze-dried raspberries, 2 tablespoons
05 - Sea salt flakes, for sprinkling

# Method:

01 - Line a baking sheet with parchment paper or a silicone baking mat.
02 - Melt the dark chocolate gently using a double boiler or in the microwave in 30-second bursts, stirring until smooth.
03 - Pour the melted chocolate onto the prepared baking sheet and spread it into a rectangle approximately 1/4 inch thick using an offset spatula.
04 - 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.
05 - Gently press the toppings into the chocolate so they adhere properly.
06 - Allow the bark to set at room temperature for 1 hour or refrigerate for 20 to 30 minutes until completely firm.
07 - Once set, break or cut into 12 pieces. Store in an airtight container at cool room temperature for up to 2 weeks.

# Expert Suggestions:

01 -
  • Quick and Easy: Requires only 20 minutes of active preparation time.
  • Elegant Presentation: Beautifully studded with colorful toppings for a gourmet aesthetic.
  • Dietary Friendly: Naturally vegetarian and gluten-free.
  • Long Shelf Life: Stays fresh for up to 2 weeks at room temperature.
02 -
  • Chocolate Quality: Use a high-quality chocolate bar rather than chocolate chips for a smoother melt and better flavor.
  • Thin Spreading: An offset spatula is the best tool for achieving a uniform 1/4 inch thickness.
  • Setting: If your kitchen is very warm, use the refrigerator for 20 minutes to ensure the bark becomes completely firm.
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