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Line a baking sheet with parchment paper. Set aside.

Chop the dark chocolate into small, uniform pieces. This will help it melt evenly.

Create a double boiler: Fill a saucepan with about 1 inch of water and bring it to a simmer over medium heat. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.

Add the chopped dark chocolate to the bowl. Stir occasionally until the chocolate is completely melted and smooth. Remove the bowl from the heat.

Stir in about half of the orange zest into the melted chocolate.

Pour the melted chocolate onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it into a thin, even layer, about 1/8 to 1/4 inch thick.

Immediately sprinkle the remaining orange zest, sea salt flakes, and optional chopped candied orange peel evenly over the melted chocolate.

Refrigerate the chocolate bark for at least 15-20 minutes, or until completely set and firm.

Once set, break the chocolate bark into irregular pieces by hand or by using a sharp knife.

Store the orange zest dark chocolate bark in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer freshness.


Line a baking sheet with parchment paper. Set aside.

Chop the dark chocolate into small, uniform pieces. This will help it melt evenly.

Create a double boiler: Fill a saucepan with about 1 inch of water and bring it to a simmer over medium heat. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.

Add the chopped dark chocolate to the bowl. Stir occasionally until the chocolate is completely melted and smooth. Remove the bowl from the heat.

Stir in about half of the orange zest into the melted chocolate.

Pour the melted chocolate onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it into a thin, even layer, about 1/8 to 1/4 inch thick.

Immediately sprinkle the remaining orange zest, sea salt flakes, and optional chopped candied orange peel evenly over the melted chocolate.

Refrigerate the chocolate bark for at least 15-20 minutes, or until completely set and firm.

Once set, break the chocolate bark into irregular pieces by hand or by using a sharp knife.

Store the orange zest dark chocolate bark in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer freshness.
