Candied Orange Peel Dark Chocolate Bark

Ingredients

Candied Orange Peel

• 2 large oranges (organic preferred)
• 1 cup granulated sugar
• 1/2 cup water
• 1 tablespoon fresh lemon juice

Chocolate Bark Base

• 12 ounces (340 g) dark chocolate, chopped
• 1 tablespoon coconut oil (optional, for shine)
• 1/2 teaspoon flaky sea salt

Optional Extras

• 1/4 cup toasted sliced almonds
• Extra zest for garnish (optional)

Instructions

Melting the Dark Chocolate

1. Set Up a Bain‑Marie. Fill a medium saucepan with 2 inches of water, bring to a gentle simmer, then place a heat‑proof bowl on top, ensuring the bottom does not touch the water. This indirect heat prevents scorching.
2. Combine Chocolate and Oil. Add the 12 ounces dark chocolate and 1 tablespoon coconut oil to the bowl. Stir occasionally; the oil helps the chocolate achieve a glossy finish and makes it easier to spread.
3. Monitor Temperature. Keep the chocolate temperature between 110°F‑115°F (43°C‑46°C). Once fully melted and smooth, remove the bowl from heat and set aside for a minute to thicken slightly.
4. Incorporate Salt. Sprinkle 1/2 teaspoon flaky sea salt over the melted chocolate and stir gently. The salt will enhance the chocolate’s natural bitterness and balance the sweetness of the candied peel.
5. Cool Slightly. Let the chocolate rest for about 2 minutes; it should be fluid but not too runny—this ensures the peel stays suspended rather than sinking.