This is the kind of treat that makes people pause mid-bite and ask, “Wait, what is this?” Candied orange peel meets glossy dark chocolate, and the result is a beautiful bark that tastes as good as it looks. It’s simple to make, easy to gift, and surprisingly sophisticated. You don’t need fancy skills—just good chocolate, fresh oranges, and a little patience.

Make a batch for the holidays or anytime you want something sweet with a citrus snap.

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What Makes This Special

Close-up detail shot: Thin sheet of glossy, tempered dark chocolate bark spread on parchment, freshl

Chocolate bark is already a crowd-pleaser, but the bright citrus oils from candied orange peel cut through the richness in the best way. A touch of sea salt makes every flavor pop. You can use store-bought candied peel, but homemade gives you better texture and a cleaner orange taste.

And because it’s a thin bark, you get a perfect balance of crunch, chew, and melt with every piece.

Shopping List

Dark chocolate (12 oz / 340 g), 60–70% cocoa
Candied orange peel (1 cup), chopped into small strips or bits
Granulated sugar (for making candied peel, if homemade)
Oranges (2–3 large, if making peel from scratch)
Water (for blanching and syrup)
Flaky sea salt (a pinch or two)
Optional add-ins: toasted sliced almonds, pistachios, cacao nibs, or a pinch of ground cardamom

How to Make It

Overhead final presentation: Rustic shards of Candied Orange Peel Chocolate Bark arranged on a matte

Prep the pan: Line a rimmed baking sheet with parchment paper. Clear space in the fridge.
If making candied peel: Use a vegetable peeler to remove wide strips of orange peel, avoiding too much white pith. Slice into thin strips.
Blanch strips in boiling water for 1 minute, drain, and repeat once more to reduce bitterness.
Candy the peel: In a small saucepan, combine equal parts water and sugar (1 cup each). Bring to a gentle simmer, add the peel, and cook on low until translucent, 30–40 minutes. Drain and spread on a rack to dry slightly.
Toss in a little sugar to keep pieces separate.
Chop the chocolate: Finely chop the dark chocolate so it melts evenly. Reserve a small handful for seeding if tempering.
Melt or temper: For the simplest route, melt chocolate in a heatproof bowl over barely simmering water, stirring until smooth. For a glossy snap that won’t bloom, temper by melting two-thirds of the chocolate to 115°F/46°C, removing from heat, then stirring in the reserved chocolate to cool to 88–90°F/31–32°C.
Spread the base: Pour melted chocolate onto the lined sheet and spread into an even layer about 1/4 inch thick with an offset spatula.
Add the toppings: Scatter chopped candied orange peel evenly.
Sprinkle a light pinch of flaky sea salt. Add optional nuts or cacao nibs if you like.
Set and chill: Let set at room temperature if tempered, or refrigerate for 15–20 minutes if simply melted. The surface should look firm and matte.
Break into pieces: Lift the parchment and snap the bark into rustic shards.
Aim for a mix of small and larger pieces.
Serve or store: Keep some for yourself and pack the rest for gifting.

Keeping It Fresh

Store the bark in an airtight container at cool room temperature for up to 2 weeks. If your kitchen runs warm, refrigerate it, but seal it well to prevent moisture and odors. Keep it away from direct sunlight or heat, which can soften the chocolate and dull the finish.

For longer storage, freeze in a zip-top bag for up to 2 months; thaw in the fridge overnight before opening the bag to avoid condensation.

Why This is Good for You

Dark chocolate (60–70%) brings antioxidants and a lower sugar load than milk chocolate. Orange peel adds natural citrus oils and a little fiber, even after candying. Nuts, if you add them, boost healthy fats and crunch.

It’s still a treat, but one with real flavor and ingredients you can feel good about.

Pitfalls to Watch Out For

Overly bitter peel: If you skip the double blanch, the peel can taste harsh. Don’t rush this step.
Bloomed chocolate: Overheating or moisture causes gray streaks. Temper if you can, and keep water out of the bowl.
Too many toppings: Heavy add-ins can make the bark crumble.
Keep the layer even and light.
Thick bark: A chunky slab sets unevenly and is hard to eat. Aim for a thin, even spread.

Alternatives

Chocolate swap: Use milk or white chocolate for a sweeter profile. With white chocolate, add a pinch of salt and maybe toasted almonds to balance the sweetness.
Citrus twist: Try candied grapefruit or lemon peel, or a mix for color and flavor contrast.
Spice route: Add a whisper of ground cardamom, cinnamon, or chili to the melted chocolate.
Nut-free: Use pumpkin seeds or puffed quinoa for crunch instead of nuts.
Quick version: Use high-quality store-bought candied peel to save 45 minutes.

FAQ

Do I have to temper the chocolate?

No.

Tempering gives you a shiny finish and a clean snap, but simple melting works fine. If you don’t temper, just store the bark cool to prevent bloom.

Can I use chocolate chips?

You can, but bar chocolate melts and spreads more smoothly. Chips contain stabilizers that resist melting, so chop a bar if possible.

How thin should I spread the bark?

About 1/8 to 1/4 inch thick.

Thin enough to snap cleanly, thick enough to hold toppings without breaking apart.

Can I reduce the sweetness of the candied peel?

Yes. After candying, skip the final sugar toss and let the peel dry on a rack. You’ll keep the citrus punch with less sweetness.

What’s the best salt to use?

Flaky sea salt like Maldon.

It melts slowly on the tongue and won’t make the bark taste aggressively salty.

Wrapping Up

Candied Orange Peel Chocolate Bark is simple, striking, and big on flavor. With a little care—good chocolate, blanched peel, and a light hand with toppings—you’ll have a treat that feels special without a lot of fuss. Make it for gifts, parties, or for no reason at all.

It’s a bright, chocolaty bite that never lasts long.