Dark Chocolate Bark with Candied Orange Peel

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cranberries, dried
  • 2 Navel oranges

• Baking & Spices

  • 16 oz Callebaut semi sweet chocolate chips
  • 1/2 tbsp Seal salt, coarse
  • 1 cup Sugar

• Nuts & Seeds

  • 1/2 cup Wonderful shelled pistachios

• Dairy

  • 1/2 tbsp Butter, unsalted

Found on foodiegirlchicago.com

Description

Ingredients

• 2 navel oranges
• 1 cup sugar
• 16 oz Callebaut semi sweet chocolate chips
• ½ cup Wonderful shelled pistachios
• ½ cup dried cranberries
• ½ tbsp unsalted butter
• ½ tbsp coarse seal salt (optional)

Directions

• Rinse the oranges well and cut the top and bottom off of each orange. Score the skin of each orange into quarters; peel the oranges, keeping the pith with the peel. Cut the peel into thin strips, about ¼ inch wide. Place peels in a sauté pan, cover with cold water and bring to a boil. Drain and repeat two more times.
• While the peels are boiling, whisk together sugar and ½ C water. Pour into a small sauce pan and bring to a simmer over medium heat. Cook 5-6 minutes until sugar is dissolved. Add peels and return to a boil. Reduce heat and simmer until peels are very soft and translucent, about 45 minutes. Dont stir the peels while cooking as it can cause the sugar to crystalize; swirl the pan if necessary.
• Remove the peels from the syrup and place on a drying rack. Dry for 4-5 hours. If desired, reserve any remaining syrup.
• When dried, chop orange peel into small pieces; youll need about ¼ cup for the recipe. Reserve remaining candied peels for another use; store in airtight container.
• Place 8 oz of the chips and butter in a medium heat safe bowl. Place the bowl over a sauce pan filled with about 2 inches of water; bring to a simmer over medium heat. Keep the water at a gentle simmer, dont boil.
• Stir the chips until melted and smooth. Add the remaining chocolate about 2 oz at a time, stirring until smooth after each addition.
• Remove the bowl from the pan and wipe the sides of any excess moisture. Pour chocolate onto a jelly roll pan lined with parchment paper; use a curved spatula to smooth the mixture to about ¼ inch thick. Add pistachios and dried cranberries; lightly press into chocolate. Add candied orange peel. If desired, sprinkle with sea salt.
• Place in refrigerator for 15-20 minutes to set; continue cooling at room temperature until the bark is fully set. Break into pieces and store in an airtight container for up to a week.