Chocolate Bark with Candied Orange Peels Recipe

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.

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.

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.

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.

Toss the warm peels in the sugar to coat thoroughly. Let the peels cool completely in the sugar, tossing occasionally, for about 30 minutes.

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.

Stir the chocolate with a rubber spatula until it is completely melted and registers about 90 degrees F on an instant-read thermometer.

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.

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.

Cut or break the bark into 2-inch pieces and serve.