This Dark Chocolate Bark with Pistachios and Candied Orange Peels makes an excellent edible gift or a great tasting dessert!
I absolutely love dark chocolate! Pretty much any form will do – chips, sauce, mousse – it all works for me. When I was working on this recipe, I decided to put a bunch of my favorite flavors together in this chocolate bark. Homemade chocolate bark is really easy to make – it just takes some really high-quality chocolate, your favorite toppings and a little bit of patience while you wait for it cool enough so you can eat it!
Now, before you get down to the cooking time and panic, the majority of the time required for this recipe is waiting for the candied orange peel to “dry” and the bark to cool until it is hard enough to break into pieces. If possible I actually recommend making the candied orange peel the day before. After the peels are done cooking, I’d also recommend saving the leftover syrup as you basically have orange flavored simple syrup, which is great in hot tea in the winter. The syrup will keep in the refrigerator for about two weeks.
My preference for chocolate is Callebaut, which I get from my friends at the Chopping Block here in Chicago or at Whole Foods, however if you cannot find it, just be sure to use a high-quality semi-sweet chocolate.
This bark also makes a great edible holiday gift!!
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this dark chocolate bark with pistachios and candied orange peels makes an excellent edible gift or a great tasting dessert!
Ingredients
- 2 navel oranges
- 1 cup sugar
- 16 oz Callebaut semi sweet chocolate chips
- 1/2 cup Wonderful shelled pistachios
- 1/2 cup dried cranberries
- 1/2 tbsp unsalted butter
- 1/2 tbsp coarse sea salt (optional)
Instructions
For the candied orange peel:
- Rinse the oranges well and cut the top and bottom off of each orange. Score the skin of each orange into quarters; peel the oranges, keeping the pith with the peel. Cut the peel into thin strips, about 1/4 inch wide. Place peels in a sauté pan, cover with cold water and bring to a boil. Drain and repeat two more times.
- While the peels are boiling, whisk together sugar and 1/2 C water. Pour into a small saucepan and bring to a simmer over medium heat. Cook 5-6 minutes until sugar is dissolved. Add peels and return to a boil. Reduce heat and simmer until peels are very soft and translucent, about 45 minutes. Don’t stir the peels while cooking as it can cause the sugar to crystalize; swirl the pan if necessary.
- Remove the peels from the syrup and place on a drying rack. Dry for 4-5 hours. If desired, reserve any remaining syrup.
- When dried, chop orange peel into small pieces; you’ll need about 1/4 cup for the recipe. Reserve remaining candied peels for another use; store in airtight container.
For the bark:
- Place 8 oz of the chips and butter in a medium heat-safe bowl. Place the bowl over a saucepan filled with about 2 inches of water; bring to a simmer over medium heat. Keep the water at a gentle simmer, don’t boil.
- Stir the chips until melted and smooth. Add the remaining chocolate about 2 oz at a time, stirring until smooth after each addition.
- Remove the bowl from the pan and wipe the sides of any excess moisture. Pour chocolate onto a jelly roll pan lined with parchment paper; use a curved spatula to smooth the mixture to about 1/4 inch thick. Add pistachios and dried cranberries; lightly press into chocolate. Add candied orange peel. If desired, sprinkle with sea salt.
- Place in refrigerator for 15-20 minutes to set; continue cooling at room temperature until the bark is fully set. Break into pieces and store in an airtight container for up to a week.
Notes
The number of pieces you end up with will vary depending on how large or small you break the pieces of chocolate. I break it randomly, so the pieces vary in size. That method should easily yield you 28 to 36 pieces.
Nutrition
- Serving Size: 1 oz
Keywords: holiday gifts, chocolate
I adore dark chocolate and orange together. What a fantastic sweet treat.
I love how colorful this bark is – looks fabulous!
Kathryn,
This bark looks amazing, and to have a cup of tea with some leftover orange simple syrup in it alongside a nibble of bark sounds doubly amazing to me. I’ve only made candied grapefruit peel, but I think the flavor of orange would be terrific in this.
Thanks!
Thanks Kirsten! I love simple syrup in hot tea, and it also works really well in iced tea in the summer.
YUM! This sounds so delicious Kathryn!
I’d like to taste them now!
★★★★★
The first time I saw dark chocolate + orange I wasn’t so sure. I tried it and then I totally got it. These would make for perfect Christmas gift for teachers and neighbors too.
Yes, please! Dark chocolate and orange is one of my favorite flavor combinations. This looks fantastic, and great for homemade holiday candy gifts!
I love that you make your own candied orange peel.
Home made bark is soooooo good. I love yours with the candied peel. Would be fabulous as a gourmet gift at Christmas.
Coming over from FBC. 🙂 Okay…all I needs is my remote, some Christmas movies and big pile of these for some perfect “me time!” Wow, I love your toppings for this bark! 🙂
I love barks because they are so easy to make and versatile. I’m trying your combination soon.
★★★★★
Bark is so amazing and versatile. I love that you can add anything and it tastes great! Chocolate orange is one of my favourite holiday combinations, I’d love a huge piece of this bark right now!
Thanks Annie – orange and chocolate is one of my favorite flavor combos too!
I am a big fan when it comes to dark chocolate. Orange and dark chocolate is a lovely combination. Your dark looks really yummy.
★★★★★
Thanks Dawn. I love dark chocolate so try to use it in as many recipes as possible!