Sweet and Salty Chocolate Bark
This Sweet and Salty Chocolate Bark is a quick, indulgent treat combining rich dark chocolate, crunchy almonds, and zesty orange peel — pure deliciousness!
Servings: 8 servings
Ingredients
- 1 navel orange peel from the whole orange, organic preferred
- 3/4 cup coconut palm sugar
- 8 ounces dark chocolate
- 1/4 cup sliced almonds
- 1/4 teaspoon flaked sea salt or larger crystal sea salt is especially good
Instructions
- Begin by thoroughly washing the navel orange. Use a grater or zester to remove the colored zest from the orange peel, avoiding the bitter white pith. Set aside the orange zest for later use.
- In a double boiler over medium heat, melt the dark chocolate, stirring occasionally until smooth. Alternatively, melt the chocolate in a microwave-safe bowl in 30-second increments, stirring in between until fully melted.
- Once the chocolate is melted, remove it from the heat and stir in the coconut palm sugar until completely dissolved and well incorporated.
- Gently fold in the grated orange peel and sliced almonds into the melted chocolate mixture.
- Pour the chocolate mixture onto the lined baking sheet. Use a spatula to spread it out evenly to your desired thickness.
- Before the chocolate sets, sprinkle the flaked sea salt over the top.
- Place the baking sheet in the refrigerator for about 1-2 hours, or until the chocolate is completely set.
- Once set, remove the chocolate bark from the refrigerator and break it into pieces. Store it in an airtight container at room temperature or in the fridge for a cooler treat.
Equipment
- Baking Sheet
- Parchment Paper
- Double boiler
- Microwave-safe bowl
- Spatula
- Grater
- Zester
Notes
- You can substitute the almonds with walnuts, pecans, or hazelnuts for a different nutty flavor.
- Store the bark in an airtight container separated by parchment paper to prevent sticking.
- If chocolate is too thick to spread, gently reheat while stirring to loosen it.
- Ensure no water contacts the chocolate during melting to avoid seizing.
- Add seasonal flavors like crushed peppermint, dried cranberries, or cinnamon for variety.