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!!
- 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 seal salt optional
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 sauce pan 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.
Place 8 oz of the chips and butter in a medium heat safe bowl. Place the bowl over a sauce pan 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.