Candied Orange Dark Chocolate Bark (Printable)

Bittersweet dark chocolate adorned with zesty candied orange and optional crunchy toppings.

# What You Need:

→ Chocolate

01 - 300g high-quality dark chocolate, 70% cocoa, chopped

→ Candied Orange

02 - 80g candied orange peel, finely chopped

→ Optional Toppings

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

# Directions:

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 firmly.
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 -
  • It tastes like you spent hours perfecting it when the actual work takes less than thirty minutes from start to finish.
  • The bittersweet chocolate provides exactly the right balance against the sweetness of candied peel, creating a genuinely sophisticated flavor that feels special without being pretentious.
02 -
  • If your chocolate looks grainy or dull after setting, it likely seized from contact with moisture or overheating—next time, keep water completely away from your chocolate and use a lower microwave setting.
  • The candied orange peel makes all the difference, so don't skip it for something you think is similar; imitation or low-quality versions taste waxy and flavorless.
03 -
  • If you can find chocolate that's labeled as couverture, it has higher cocoa butter content and will set with a glossier, more professional appearance than standard baking chocolate.
  • Room temperature setting actually develops better flavor than refrigerating because the chocolate tempers more gradually, resulting in a crisper snap and silkier mouthfeel.
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