Candied Orange Dark Chocolate (Print Version)

Rich dark chocolate bark studded with bright candied orange peel and optional nutty toppings.

# What You’ll Need:

→ Chocolate

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

→ Candied Orange

02 - 1/2 cup 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

# How-To Steps:

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 Hints:

01 -
  • It looks like you spent hours in a fancy chocolaterie, but honestly takes about 20 minutes of actual work.
  • The contrast between bitter chocolate and bright citrus is addictive in a way that makes people ask for the recipe immediately.
  • It keeps for two weeks, so you can make it ahead without the stress of last-minute dessert scrambling.
02 -
  • Chocolate seizes instantly when it meets even a tiny bit of water, so make absolutely sure your bowl and utensils are completely dry—learned this the painful way by accidentally dripping condensation into melted chocolate.
  • Candied peel quality varies wildly, so taste yours first because some brands are gritty or stale, and you'll want to know before it goes into your beautiful bark.
03 -
  • Keep your chocolate stored away from heat and humidity, and if you're making this in a hot kitchen, work quickly or chill the baking sheet before pouring to help the chocolate set faster.
  • A silicone mat is genuinely superior to parchment for this project because chocolate doesn't stick to it, making the final breaking-apart moment feel more satisfying and less messy.
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