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Dark Chocolate Bark with Candied Orange Peel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 4 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes plus 4-5 hours drying
  • Cook Time: 50 minutes (30 minutes boiling and candying + 20 minutes melting and setting)
  • Total Time: 6 hours 15 minutes
  • Yield: 30 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This decadent Dark Chocolate Bark with Candied Orange Peel is a delightful treat combining rich semi-sweet chocolate with the bright, sweet tang of homemade candied orange peel, crunchy pistachios, and tart dried cranberries. Perfect for gifting or enjoying as an indulgent snack, this recipe involves a thoughtful process for candying fresh orange peel followed by melting and setting chocolate with delicious toppings for a beautifully textured and flavorful bark.

Ingredients

Candied Orange Peel

  • 2 navel oranges
  • 1 cup sugar
  • 1/2 cup water (for syrup)
  • Additional water for boiling peels

Chocolate Bark

  • 16 ounces semi sweet chocolate chips
  • 1/2 tablespoon unsalted butter
  • 1/2 cup shelled pistachios
  • 1/2 cup dried cranberries
  • About 1/4 cup chopped candied orange peel (from above)
  • 1/2 tablespoon coarse or flaked sea salt (optional)

Instructions

  1. Prepare the Orange Peel: Rinse the oranges thoroughly. Cut off the top and bottom, then score the skin into quarters and peel the oranges, keeping the pith attached to the peel. Cut the peel into thin strips approximately 1/4 inch wide.
  2. Boil the Peel: Place the orange peel strips in a sauté pan, cover with cold water and bring to a boil. Boil for 5 minutes, then drain. Repeat this boiling and draining process two more times to reduce bitterness.
  3. Make Sugar Syrup: While the peels boil, whisk together sugar and 1/2 cup water in a small saucepan. Simmer over medium heat until the sugar dissolves (about 5-6 minutes).
  4. Candy the Peel: Add the drained orange peels to the sugar syrup, bring to a boil, then reduce heat to a simmer. Cook without stirring for about 45 minutes, swirling the pan occasionally to prevent crystalization, until the peels become very soft and translucent.
  5. Dry the Candied Peel: Remove the peels with a slotted spoon and arrange them on a drying rack to dry for 4-5 hours. Reserve any leftover syrup for another use if desired.
  6. Chop the Peel: Once dried, chop the candied orange peel into small pieces. Set aside about 1/4 cup for the chocolate bark, storing any remaining peel in an airtight container for another use.
  7. Melt Chocolate: Place 8 ounces of chocolate chips and butter in a heat-safe bowl. Set the bowl over a saucepan filled with about 2 inches of simmering water (double boiler), ensuring the water doesn’t boil aggressively. Stir until smooth and melted.
  8. Incorporate Remaining Chocolate: Gradually add remaining chocolate chips (2 ounces at a time), stirring after each addition until the chocolate is fully melted and smooth.
  9. Spread Chocolate: Remove the bowl from heat and dry the outside to remove moisture. Pour the melted chocolate onto a parchment-lined jelly roll pan and smooth it out to about 1/4 inch thickness using a curved spatula.
  10. Add Toppings: Sprinkle pistachios, dried cranberries, and chopped candied orange peel over the chocolate, pressing lightly to adhere. Optionally, sprinkle with coarse or flaked sea salt for extra flavor contrast.
  11. Set the Bark: Refrigerate the pan for 15-20 minutes until the chocolate starts to set. Then allow bark to finish setting at room temperature to avoid condensation.
  12. Break and Store: Once fully set, break the bark into pieces. Store in an airtight container for up to one week to maintain freshness.

Notes

  • Boiling the orange peel multiple times helps to remove bitterness, making the candied peel sweeter and tender.
  • Avoid stirring the peel during candying to prevent sugar crystallization; swirling the pan gently is recommended.
  • The leftover syrup from candying can be reused in drinks or desserts for added citrus flavor.
  • Using parchment paper on the pan makes removal of the bark easier and prevents sticking.
  • Store the bark in a cool, dry place or refrigerator in warm climates to prevent melting.
  • Sea salt is optional but adds a nice salty contrast to the sweetness of the bark.

Find it online: http://evelynscooking.com/dark-chocolate-bark-with-candied-orange-peel-recipe/