Name: Candied Orange Peel Chocolate Bark
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 16 servings
Cuisine: European cuisine
Ingredients: 3 pcs orange peel (from large oranges, washed thoroughly); 1 cup sugar (plus extra for coating); 1 cup water; 450 g dark chocolate (high quality, minimum 70% cacao, finely chopped); 0.5 cup almonds (toasted and roughly chopped)

Rich, dark chocolate bark is topped with glistening strips of intensely flavored candied orange peel, creating a visually striking contrast of deep brown and vibrant citrus orange.

Create an exquisite sweet snack that's perfect for any occasion with this candied orange peel chocolate bark recipe. Vibrant, homemade candied orange peel and crunchy toasted almonds are embedded in rich, dark chocolate, delivering a symphony of flavors and textures in every bite. This elegant treat offers a delightful balance of citrusy sweetness and deep chocolate complexity, making it an excellent choice for gifting or for indulging your own gourmet desires. The beautiful jewel-like appearance of the candied peel elevates this bark beyond ordinary confections, promising a sophisticated and satisfying sweet experience with minimal effort. It's a truly irresistible sweet snack that combines fresh, fruity notes with classic chocolate.

Preparation time: 30 min
Cooking time: 45 min
Total time: 1 hr 15 min
Servings: 16

Instructions

Making Candied Orange Peel

1Score the oranges into quarters and carefully peel them, trying to get as little white pith as possible. Cut the peels into thin strips, approximately 1/4 inch wide.
2Place the orange peel strips in a saucepan, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain and rinse the peels. Repeat this process two more times (for a total of 3 boils and rinses) to remove bitterness.
3After the final rinse, return the peels to the saucepan. Add 1 cup of sugar and 1 cup of water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and continue to simmer gently for 30-40 minutes, or until the peels are translucent and tender.
4Carefully remove the peels from the syrup using a fork or slotted spoon and place them on a parchment-lined baking sheet or wire rack to cool and dry completely. This can take several hours or overnight. Once cool, you can toss them in extra granulated sugar for a crystallized finish if desired.

Assembling the Bark

1Line a large baking sheet with parchment paper.
2Temper the dark chocolate: Melt two-thirds of the chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Stir until smooth. Remove from heat and add the remaining one-third of chopped chocolate, stirring until smooth and fully melted. This helps to achieve a stable, shiny chocolate that sets properly.
3Pour the tempered chocolate onto the prepared baking sheet and spread it evenly into a thin layer (about 1/8 to 1/4 inch thick) using an offset spatula.
4While the chocolate is still wet, sprinkle the dried candied orange peel strips and toasted chopped almonds evenly over the surface.
5Allow the chocolate bark to set completely at room temperature or in the refrigerator for about 30-60 minutes, until firm and snappy.
6Once set, break the bark into irregular pieces with your hands or carefully cut it into shards.

Instructions

Making Candied Orange Peel

1Score the oranges into quarters and carefully peel them, trying to get as little white pith as possible. Cut the peels into thin strips, approximately 1/4 inch wide.
2Place the orange peel strips in a saucepan, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain and rinse the peels. Repeat this process two more times (for a total of 3 boils and rinses) to remove bitterness.
3After the final rinse, return the peels to the saucepan. Add 1 cup of sugar and 1 cup of water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and continue to simmer gently for 30-40 minutes, or until the peels are translucent and tender.
4Carefully remove the peels from the syrup using a fork or slotted spoon and place them on a parchment-lined baking sheet or wire rack to cool and dry completely. This can take several hours or overnight. Once cool, you can toss them in extra granulated sugar for a crystallized finish if desired.

Assembling the Bark

1Line a large baking sheet with parchment paper.
2Temper the dark chocolate: Melt two-thirds of the chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Stir until smooth. Remove from heat and add the remaining one-third of chopped chocolate, stirring until smooth and fully melted. This helps to achieve a stable, shiny chocolate that sets properly.
3Pour the tempered chocolate onto the prepared baking sheet and spread it evenly into a thin layer (about 1/8 to 1/4 inch thick) using an offset spatula.
4While the chocolate is still wet, sprinkle the dried candied orange peel strips and toasted chopped almonds evenly over the surface.
5Allow the chocolate bark to set completely at room temperature or in the refrigerator for about 30-60 minutes, until firm and snappy.
6Once set, break the bark into irregular pieces with your hands or carefully cut it into shards.

Nutrition Information

Calories: 250 kcal
Protein: 3 g
Fat: 15 g
Carbs: 28 g

Nutrient	Per serving
Calories	250 kcal
Protein	3 g
Fat	15 g
Carbs	28 g

Tips

Ensure candied orange peel is completely dry before adding to chocolate; any moisture will cause the chocolate to bloom or seize.
Tempering chocolate guarantees a smooth, glossy finish and a satisfying snap, preventing bloom and melting easily at room temperature.
Store bark in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer freshness.