Candied Orange Dark Chocolate

This Candied Orange Peel Dark Chocolate Bark is a decadent and elegant treat that combines the richness of bittersweet dark chocolate with the bright, citrusy notes of vibrant candied orange peel. Perfect for Valentine's Day gifting or sharing on elegant dessert platters, this sophisticated confection is surprisingly simple to prepare at home.

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With a total time of just 1 hour and 30 minutes, you can create a high-quality dessert that rivals specialty chocolate shops. This recipe yields 12 pieces, making it an excellent choice for a thoughtful homemade gesture.

Ingredients

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

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

For the best results, use an offset spatula or the back of a large spoon to spread the chocolate evenly. It is important to press the toppings gently into the warm chocolate before it begins to set to ensure they stay firmly attached once the bark is broken into pieces.

Varianten und Anpassungen

You can easily customize this recipe by substituting the candied orange peel with candied lemon peel for a different citrus note. For a nut-free version, simply omit the roasted pistachios and use sunflower seeds or extra freeze-dried fruit for added texture and crunch.

Serviervorschläge

This dark chocolate bark pairs beautifully with a glass of dessert wine or a strong shot of espresso. It serves as a light yet sophisticated conclusion to an international-style dinner.

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Each piece contains approximately 110 calories, 6 g of total fat, 13 g of carbohydrates, and 1 g of protein. Store your finished bark in an airtight container in a cool spot to maintain its snap and flavor for up to two weeks.

Recipe FAQ

→ What type of chocolate is best for this dessert?

High-quality dark chocolate with about 70% cocoa content is ideal for a rich, bittersweet flavor and smooth texture.

→ Can I substitute the candied orange peel?

Yes, candied lemon peel offers a bright citrus variation, and other citrus peels can work depending on your taste preference.

→ How should the bark be stored after preparation?

Store it in an airtight container at cool room temperature for up to two weeks to maintain freshness and texture.

→ Are there nut-free topping options?

To keep it nut-free, omit pistachios and consider using sunflower seeds or additional freeze-dried fruits as toppings.

→ What tools are recommended for making this bark?

A baking sheet lined with parchment or silicone mat, a double boiler or microwave for melting chocolate, and an offset spatula for spreading.