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Pieces of chocolate bark in a red holiday gift tin

Dark Chocolate Bark with Candied Orange Peel

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 5 hours
  • Cook Time: 15 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 30 pieces 1x
  • Category: Dessert, Sweets
  • Method: Stovetop
  • Cuisine: Continental


This Dark Chocolate Bark with pistachios, candied orange peel and flaky sea salt makes an excellent edible gift or a great tasting dessert!


  • 2 navel oranges
  • 1 cup sugar
  • 16 ounces Callebaut semi sweet chocolate chips
  • 1/2 cup Wonderful shelled pistachios
  • 1/2 cup dried cranberries
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon coarse or flaked sea salt (optional)


For the candied orange peel:

  1. 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.
  2. While the peels are boiling, whisk together sugar and 1/2 cup 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.
  3. Remove the peels from the syrup and place on a drying rack. Dry for 4-5 hours. If desired, reserve any remaining syrup.
  4. 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:

  1. Place 8 ounces 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.
  2. Stir the chips until melted and smooth. Add the remaining chocolate about 2 ounces at a time, stirring until smooth after each addition.
  3. 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.
  4. 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.


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.


  • Serving Size: 1 oz

Keywords: holiday gifts, chocolate