How To Make Chocolate Bark with Candied Orange Peels
Treat your tastebuds to a bittersweet chocolate bark that’s mixed with citrusy hints from orange peels and the right crunch from pistachios.
Serves:
Ingredients
- 2navel orange peels
- 3½cupssugar
- ¼cuplight corn syrup
- 1lbbittersweet chocolate,preferably 66%
- ½cupunsalted roasted pistachios,(2½ ounces)
Instructions
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Using a sharp knife, remove the bitter white pith from the orange peels so they are about ⅛-inch thick; cut the peels into ¼-inch-wide strips.
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Transfer the peels to a saucepan filled with cold water; bring to a boil and boil the peels for 7 minutes. Drain. Repeat with fresh water, for 15 minutes total until the orange peels are tender. Drain.
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Rinse out the saucepan. Add 2½ cups of the sugar, corn syrup, and 2 cups of water and bring to a boil, stirring until the sugar is dissolved. Add the orange peels and simmer over low heat for about 30 minutes until slightly translucent.
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Spread the remaining sugar on a pie plate. Using a slotted spoon, lift the candied peels from the syrup, letting the syrup drip back into the saucepan; transfer the peels to the pie plate.
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Toss the warm peels in the sugar to coat thoroughly. Let the peels cool completely in the sugar, tossing occasionally, for about 30 minutes.
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Line a cookie sheet with parchment paper. In a double boiler set over a pot of simmering water, heat the bittersweet chocolate until ⅔ melted. Remove from the heat.
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Stir the chocolate with a rubber spatula until it is completely melted and registers about 90 degrees F on an instant-read thermometer.
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Spread the warm chocolate on the parchment paper to a rough 9×13-inch rectangle. Working quickly, so the chocolate doesn’t set, pick out the orange peels, reserving the sugar for another use.
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Scatter the orange peels and pistachios evenly over the melted chocolate; gently tap the cookie sheet on the work surface to flatten the chocolate and allow the toppings to sink in slightly. Refrigerate for about 15 minutes, just until firm.
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Cut or break the bark into 2-inch pieces and serve.
Nutrition
- Calories: 5477.01kcal
- Fat: 164.17g
- Saturated Fat: 83.93g
- Monounsaturated Fat: 59.86g
- Polyunsaturated Fat: 12.84g
- Carbohydrates: 1073.09g
- Fiber: 33.52g
- Sugar: 1015.97g
- Protein: 31.58g
- Sodium: 110.49mg
- Calcium: 234.25mg
- Potassium: 2309.32mg
- Iron: 16.99mg
- Vitamin A: 13.75µg
- Vitamin C: 8.88mg
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