Go Back
Broken pieces of dark chocolate orange bark topped with candied orange peel, pistachios, and flaky sea salt on a wooden board

Dark Chocolate Orange Bark with Sea Salt

Melted dark chocolate spread thin, topped with orange zest, candied peel, pistachios, and sea salt, then chilled until firm and snappy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 300 g dark chocolate (60-70% cacao), chopped bar chocolate, not chips
  • 2 tbsp orange zest from about 1 large orange
  • 60 g candied orange peel, chopped
  • 40 g pistachios, toasted and roughly chopped
  • 1/2 tsp flaky sea salt
  • 30 g white chocolate, melted (optional) for drizzling

Method
 

  1. Line a sheet pan with parchment paper and set it aside.
  2. Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often, until smooth and it reaches 46 C / 115 F.
  3. Remove from heat and stir in half the orange zest.
  4. Pour the melted chocolate onto the prepared pan and spread it into an even layer about 5mm thick with an offset spatula.
  5. Scatter the candied orange peel, pistachios, remaining zest, and sea salt over the surface, pressing gently so they stick.
  6. If using, drizzle the melted white chocolate over the top in thin lines.
  7. Chill in the fridge for 60 minutes, or until fully firm and matte, not shiny or tacky to the touch.
  8. Break into rough pieces by hand and store in an airtight container.

Notes

  • Melt chocolate low and slow to avoid scorching or seizing.
  • Keep every bowl and utensil bone dry before it touches the chocolate.
  • Toast nuts ahead of time so they're cool when you scatter them.
  • Break bark by hand into rough pieces, don't try to cut it neatly.