Sprinkled with cranberries, orange zest, pistachios, and sea salt, this is chocolate bark at its finest.
Dark Chocolate Bark
2015-11-17 03:02:42
Makes about 1 1/2 pounds
Ingredients
- 4 (4-ounce) bars bittersweet chocolate, chopped
- 1⁄4 cup chopped shelled pistachios
- 1⁄4 cup sweetened dried cranberries
- 3 tablespoons candied orange zest (recipe follows)
- 2 teaspoons sea salt
Instructions
- Line a rimmed baking sheet with parchment paper.
- 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
2015-11-19 01:03:19
Yield: 1/4 cup
Ingredients
- 1 naval orange
- 2 cups water, divided
- 1 1/4 cups sugar, divided
Instructions
- Line a rimmed baking sheet with parchment paper.
- Using a Y-shaped vegetable peeler, remove orange zest in long strips. Thinly slice each strip.
- 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.
- 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/
