Candied Orange Dark Chocolate Bark (Printable version)

Bittersweet dark chocolate adorned with bright candied orange peel and optional nuts or berries.

# What You'll Need:

→ Chocolate

01 - 300g high-quality dark chocolate 70% cocoa, chopped

→ Candied Orange

02 - 80g 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

# Directions:

01 - Line a baking sheet with parchment paper or silicone baking mat.
02 - Melt dark chocolate gently using a double boiler or microwave in 30-second intervals, stirring until completely smooth.
03 - Pour melted chocolate onto prepared baking sheet and spread into a rectangle approximately 1/4 inch thick using an offset spatula.
04 - Evenly scatter candied orange peel over warm chocolate. Sprinkle pistachios, freeze-dried raspberries, and sea salt flakes over top as desired.
05 - Gently press toppings into chocolate to ensure proper adhesion.
06 - Allow 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 airtight container at cool room temperature for up to 2 weeks.

# Expert Tips:

01 -
  • Effortlessly elegant: Just a handful of ingredients transform into a stunning, gift-worthy confection.
  • Quick to make: Only 20 minutes of active prep and 10 minutes of gentle melting stand between you and a show-stopping dessert.
  • Naturally gluten-free: Perfect for guests with dietary restrictions—no compromises on flavour required.
  • Completely customisable: Swap toppings freely—pistachios, freeze-dried raspberries, and sea salt are just the beginning.
  • Keeps beautifully: Stored in an airtight container, this bark stays fresh for up to 2 weeks, making it ideal for advance gifting.
02 -
  • Use high-quality chocolate: The flavour of this bark depends almost entirely on your chocolate—choose a brand you love eating on its own.
  • Chop the candied peel finely: Smaller pieces distribute more evenly across the bark and make it easier to break into neat pieces.
  • Don't skip the sea salt: Even a modest pinch of flaky sea salt dramatically enhances the chocolate's complexity and balances the sweetness of the candied peel.
  • Work quickly: Once the chocolate is poured, scatter your toppings without delay so they adhere before the surface begins to set.
  • Check your labels: This bark is gluten-free, but always verify that your candied peel and chocolate carry no cross-contamination warnings if serving to guests with allergies.
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