Candied Orange Dark Chocolate Bark (Printable)

Bittersweet dark chocolate enriched with tangy candied orange peel and optional pistachios or raspberries.

# 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 tbsp roasted pistachios, chopped
04 - 2 tbsp freeze-dried raspberries
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 about 1/4 inch thick using an offset spatula.
04 - Evenly scatter the candied orange peel over the warm chocolate. If using optional toppings, sprinkle the pistachios, freeze-dried raspberries, and 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 20-30 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 Advice:

01 -
  • It tastes like you spent hours in the kitchen when honestly, you spent maybe thirty minutes total.
  • The combination of bittersweet chocolate and bright orange feels sophisticated enough to gift but tastes like pure comfort.
  • You can customize it endlessly—swap in different toppings depending on your mood or what's in your pantry.
02 -
  • If your chocolate seized or broke into clumps while melting, you overheated it or got water in it—start over with fresh chocolate because there's no rescue mission once that happens.
  • The difference between a professional-looking bark and a sad one is how confident you are when you spread it—use long, smooth strokes and don't overthink it.
  • Candied peel quality makes all the difference, so taste it first; if it's hard or tastes like sugar with no orange, your bark will suffer for it.
03 -
  • If you can find really good candied orange peel at a specialty or international market, buy extra and freeze it—you'll use it in more things than you expect once you have it.
  • Temper your expectations about the bark looking restaurant-perfect; homemade bark has charm in its imperfection, and honestly, the broken pieces taste just as good as the neat ones.
Return