Decadent Dark Chocolate Bark with Candied Blood Orange and Toasted Almonds: The Ultimate Holiday Treat
Prepare to be enchanted by a truly special confection: homemade dark chocolate bark generously studded with vibrant candied blood orange pieces and crunchy, toasted sliced almonds. This exquisite chocolate bark is not just a dessert; it’s a culinary masterpiece that doubles as an incredibly thoughtful and beautiful edible gift, perfect for spreading cheer during the festive holiday season.
Hello, fellow dessert enthusiasts! We’re diving deep into the delightful world of chocolate and orange once again. Yes, it’s true – this marks our second chocolate-orange creation in a row, following last Friday’s incredibly popular orange chocolate chunk scones. Some might say I have an obsession, others might attribute it to the sheer madness of the holiday season, but truthfully, I’m probably just subtly trying to convince every single person to embrace the magical combination of chocolate and orange. And honestly? Let’s go with all three reasons!
Today, this irresistible flavor duo comes to life in the form of a rich, dark chocolate bark. What makes this version truly spectacular are the glistening candied blood orange pieces, offering a delightful chew and tangy sweetness, perfectly balanced by the satisfying crunch of sliced almonds. If you’re someone who loves crafting edible gifts, I can confidently say that this blood orange almond chocolate bark will make an absolutely stunning holiday present or a delightful stocking stuffer. Imagine presenting this treat in elegant cellophane bags tied with festive ribbon, or meticulously layered with parchment paper in one of these charming decorative boxes!
While the dramatic crimson hue and unique flavor of blood oranges are truly unparalleled, don’t despair if you can’t find them in your local grocery store, or if their price tag is a little too steep. Regular oranges will work beautifully in this recipe, delivering a equally delicious, albeit slightly different, citrusy punch. The key is to use fresh, good-quality fruit.
The Enduring Appeal of Chocolate Bark: A Simple Indulgence
Chocolate bark has skyrocketed in popularity over the past few years, and for good reason. When we get down to brass tacks, chocolate bark is essentially a canvas of melted chocolate – sometimes layered, sometimes just a single, glorious slab – adorned with an endless array of customizable toppings. It’s the ultimate vehicle for creativity and flavor combinations. This particular rendition was lovingly inspired by last year’s beloved dark chocolate-covered candied orange slices, taking that concept to a new, exciting level.
While technically, chocolate bark isn’t drastically different from a gourmet chocolate bar, it certainly feels a lot more fun and approachable to make. It’s considerably easier to prepare than many other elaborate holiday desserts, yet it offers the same sophisticated appeal. Plus, there’s a unique satisfaction in breaking off those charming, jagged pieces. And let’s be honest, who hasn’t “sampled” a few bites during the chocolate-bark making process? It’s practically tradition, and a perk of the job! So, yes, I’m absolutely on board with the chocolate bark phenomenon.
On a related note, does anyone recall that peppermint chocolate bark recipe I shared way back in December 2010? The day before Christmas, no less – incredibly helpful timing, right? Perhaps only my mom remembers? Okay, cool. Let’s collectively erase those pictures from our memories and focus on this much more refined and visually appealing blood orange version!
Mastering the Candied Blood Orange Slices: Planning for Perfection
This particular blood orange almond chocolate bark, while simple in its final assembly, does require a little bit of foresight and planning due to the preparation of the candied blood orange slices. These aren’t just any ordinary orange pieces; they’re lovingly transformed into chewy, sweet, and slightly tangy gems that are absolutely worth the extra effort.
Ideally, you should plan to candy the blood orange slices about two to three days before you intend to prepare and serve (or gift) the chocolate bark. This generous timeframe allows ample time for the candied orange slices to thoroughly air-dry, which is a crucial step for achieving the perfect texture. The air-drying process alone can take anywhere between 24 and 48 hours, depending on the humidity levels in your home. A drier environment will speed up the process, while a more humid one will require a bit more patience.
While candying other varieties of citrus peel, such as this candied grapefruit peel, can sometimes be quite time-consuming and meticulous, the method for these blood orange slices is remarkably straightforward and hassle-free. Whole blood orange slices are gently poached in a simple sugar syrup – a mixture of water, granulated sugar, and a touch of light corn syrup – for about an hour. They are ready when their vibrant flesh becomes beautifully translucent, indicating they’ve absorbed enough of that sweet syrup. This gentle poaching ensures they remain tender yet firm enough to hold their shape once dried.
The Art of Tempering Chocolate in Homemade Bark: Achieving Professional Results
The candied blood orange slices are truly a delight on their own – perfect for a sweet snack! However, their true potential shines when paired with high-quality dark chocolate. This combination creates a sophisticated and intensely flavorful treat that is hard to resist.
For the absolute best results, homemade chocolate bark would ideally be prepared using tempered chocolate. All good-quality, store-bought chocolate is sold in a tempered form. If you meticulously warm and melt tempered chocolate *carefully* and slowly, you *can* actually maintain the chocolate’s temper when crafting this bark. Tempering is the process where couverture chocolate is melted and then cooled according to very specific temperature guidelines. This controlled temperature fluctuation encourages the cocoa butter crystals in the chocolate to stabilize in a particular form, which is essential for its desirable characteristics.
The chocolate tempering process is responsible for that beautiful, glossy sheen and the satisfying, crisp “snap” sound that you associate with premium store-bought chocolate bars and bark. Beyond aesthetics, tempering also plays a crucial functional role: it allows the chocolate to set firmly and be stored at room temperature without becoming soft, sticky, or developing a dull, streaky appearance (known as “bloom”).
If you are preparing homemade chocolate bark and prefer not to undertake the tempering process, it’s absolutely fine! However, be sure to store your finished chocolate bark in the refrigerator. This will prevent it from melting or becoming too soft at room temperature, although it won’t have the same characteristic snap or shine as tempered chocolate.
As a convenient alternative, you can opt to use glazing dark chocolate melting tabs (and it’s important not to confuse these with typical candy melts). These tabs are formulated to behave very much like tempered chocolate once melted and set, offering a similar glossy finish and firm texture without the need for precise temperature control. While I personally find that high-quality dark chocolate offers a superior taste, glazing chocolate is undoubtedly a fantastic and easy alternative for busy bakers or those new to chocolate work.
Blood Orange Almond Dark Chocolate Bark
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Ingredients
For the Candied Blood Orange Slices:
- 2 small blood oranges (thoroughly scrubbed clean)
- ¾ cup (150 g) granulated sugar
- 2 cups (480 mL) water
- 2 tablespoons light corn syrup
For the Blood Orange Almond Dark Chocolate Bark:
- 10 ounces high-quality dark chocolate (60%-70% cacao content) (chopped, or use chocolate glazing tabs for easy setting)
- ¼ cup sliced almonds (toasted or raw, as preferred)
- candied blood orange slices (prepared as above, then sliced into small pieces or quarters)
Instructions
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Part 1: Prepare the Candied Blood Orange Slices (Allow 1 to 2 Days for Drying): Begin by trimming both ends off the blood oranges. Then, carefully slice them into uniform ¼-inch thick rounds. Take care to remove and discard any seeds you find. In a wide, deep skillet, combine the granulated sugar, water, and light corn syrup. Bring this mixture to a boil over medium heat, whisking constantly until the sugar has fully dissolved into a clear syrup.
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Gently add the orange slices to the skillet, arranging them in a single layer if possible. Bring the liquid back to a gentle simmer. Allow the slices to poach, uncovered, in the syrup for approximately 1 to 1¼ hours, or until the orange peels become beautifully translucent. While they are poaching, prepare a cooling rack by placing it over a half sheet pan; set this aside.
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Once the orange slices have reached transparency, carefully transfer them from the syrup onto the prepared cooling rack. Allow any excess syrup to drip back into the pan before placing them. Arrange the slices so they are not touching each other, ensuring even airflow. Let the slices air-dry, uncovered, at room temperature for a minimum of 24 to 48 hours. They should be mostly dry to the touch and only minimally tacky. Remember to flip them over halfway through the drying process to ensure both sides dry evenly. Important Note: The exact drying time will vary significantly based on the humidity level present in your kitchen or home environment.
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Part 2: Prepare the Chocolate Bark: Line a clean half sheet pan with parchment paper or a silicone baking mat; set this aside. Place your chopped dark chocolate into a microwave-safe bowl. Melt the chocolate using the lowest power setting on your microwave, in short bursts of 20 to 30 seconds. After each interval, stir the chocolate gently with a rubber spatula to distribute the heat. Continue this process of heating and stirring until the chocolate is completely smooth and fully melted, being careful not to overheat it.
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Stir the majority of the sliced almonds into the melted chocolate, reserving about 1-2 tablespoons for garnishing later. Pour the chocolate mixture onto your lined baking sheet. Using an offset spatula or the back of a spoon, carefully spread the chocolate into a thin, even layer, ideally just under ¼-inch thick. Note that the melted chocolate likely won’t spread to fill the entire sheet pan, depending on its size.
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Now, take your prepared candied blood orange pieces and artfully distribute them over the still-melted chocolate. Sprinkle the remaining reserved sliced almonds over the top. Gently tap the sheet pan once or twice on your countertop to help settle the toppings and release any air bubbles. Allow the chocolate bark to sit undisturbed, uncovered, at room temperature for 1 to 2 hours, or until the chocolate is completely set and firm. If you are using un-tempered chocolate, it’s best to place the sheet pan into the refrigerator; it should set within approximately 20 to 30 minutes.
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Once fully set, break or cut the chocolate bark into your desired small, irregular pieces. Store the finished bark in a cool, dry place at room temperature if you used tempered chocolate. If you used un-tempered chocolate, ensure it is stored in an airtight container in the refrigerator until you are ready to serve, removing it a few minutes before to allow it to slightly soften.
Helpful Tips for Success:
- For the most professional finish, complete with a glossy shine and a crisp snap, it’s ideal to prepare chocolate bark with tempered chocolate.
- If you choose to prepare homemade chocolate bark without tempering your chocolate, don’t worry! Simply ensure you store the finished bark in a refrigerator or a very cool environment. For the best eating experience, take it out of the refrigerator a few minutes before serving to allow it to soften slightly.
- Using high-quality dark chocolate (60-70% cacao) will significantly enhance the flavor profile of your bark. Invest in good chocolate for superior results!
- When candying oranges, ensure your slices are uniform in thickness for even poaching and drying.
This delightful chocolate bark recipe draws inspiration from these gorgeous candied blood orange slices with dark chocolate. The precise poaching method for the candied oranges has been thoughtfully adapted from the culinary wisdom of Martha Stewart.
In conclusion, this Blood Orange Almond Dark Chocolate Bark isn’t just a recipe; it’s an experience. It’s a celebration of vibrant citrus, rich chocolate, and satisfying crunch, all coming together in a treat that’s as beautiful to behold as it is delightful to taste. Whether you’re preparing it for your own holiday festivities, gifting it to loved ones, or simply indulging in a quiet moment of pure decadence, this bark is sure to impress. So go ahead, embrace the joy of homemade confectionery, and let the enticing aromas of chocolate and orange fill your kitchen. Happy baking, and happy indulging!