Dark Chocolate Bark

Dark Chocolate Bark
Sprinkled with cranberries, orange zest, pistachios, and sea salt, this is chocolate bark at its finest.
Dark Chocolate Bark
Makes about 1 1/2 pounds
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Ingredients
  1. 4 (4-ounce) bars bittersweet chocolate, chopped
  2. 1⁄4 cup chopped shelled pistachios
  3. 1⁄4 cup sweetened dried cranberries
  4. 3 tablespoons candied orange zest (recipe follows)
  5. 2 teaspoons sea salt
Instructions
  1. Line a rimmed baking sheet with parchment paper.
  2. Melt chocolate according to package directions. Spread in an even layer on prepared pan. Sprinkle with pistachios and remaining ingredients. Let stand until set. Break into pieces; cover and store up to 2 weeks.
Taste of the South https://www.tasteofthesouthmagazine.com/
Candied Orange Zest
Yield: 1/4 cup
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Ingredients
  1. 1 naval orange
  2. 2 cups water, divided
  3. 1 1/4 cups sugar, divided
Instructions
  1. Line a rimmed baking sheet with parchment paper.
  2. Using a Y-shaped vegetable peeler, remove orange zest in long strips. Thinly slice each strip.
  3. In a medium saucepan, combine orange peel and 1 cup water. Bring to a boil over medium-high heat, cook 5 minutes. Drain; reserve peel. To same saucepan, add remaining 1 cup water and 1 cup sugar. Bring to a boil and cook, stirring frequently, 5 minutes. Stir in reserved peel; bring to a boil. Reduce heat to medium low, cover, and simmer until peel is transparent, approximately 1 hour. Remove from heat. Let cool 15 minutes. Drain. Transfer candied orange peel to prepared pan. Let cool 15 minutes.
  4. In a small bowl, combine orange peel and remaining 1/4 cup sugar. Return to pan, and let stand 2 hours.
Taste of the South https://www.tasteofthesouthmagazine.com/

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