Candied Orange Dark Chocolate (Print Version)

Bittersweet dark chocolate with candied orange peel and optional pistachios or freeze-dried raspberries.

# Components:

→ 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

# Directions:

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 securely.
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 Advice:

01 -
  • It looks fancy enough to gift but honestly takes less time than streaming a movie.
  • That first moment when chocolate meets candied peel creates this little flavor explosion that never gets old.
  • You can customize it however you want—pistachios, raspberries, sea salt—whatever speaks to you that day.
02 -
  • Chocolate seizes when even a tiny drop of water touches it, so dry absolutely everything—your bowl, your spatula, your hands—before you start melting.
  • Don't skip the pressing step; toppings that aren't anchored will tumble off the moment someone takes a bite, and half the joy is that textural contrast.
  • Room temperature setting really does matter—cold air creates condensation that clouds the finish and affects how it snaps, so patience is your secret ingredient here.
03 -
  • Toast your pistachios yourself or buy them already roasted—raw pistachios add bitterness that fights with the chocolate instead of complementing it.
  • If your candied peel feels hard or crystallized, quickly chop it and the rough texture actually creates more interesting points of flavor release than smooth, uniform pieces.
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