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.