Instructions

• Use a vegetable peeler to remove the peel from the whole navel orange in long strips. Cut the strips into roughly 1/4–1/2-inch-wide pieces, discarding the fruit and keeping the peel pieces.
• Place the orange peel pieces in a small pot of boiling water. Boil 1 minute, then drain and rinse the peels under cold running water.
• Refill the pot with fresh water, bring to a boil again, add the peels, boil 1 minute, then drain and rinse under cold water. (Boiling twice reduces bitterness.)
• In a small pan, combine 3/4 cup coconut palm sugar and 1/2 cup water. Stir over medium heat until the sugar dissolves and the mixture comes just to a boil.
• Reduce heat to low, add the blanched orange peels to the sugar syrup, and simmer about 15 minutes, until the peels are translucent and tender and the syrup has slightly thickened.
• Using tongs or a fork, remove the peels from the syrup and arrange them in a single layer on wax or parchment paper. Let them cool and harden about 30 minutes at room temperature (or about 15 minutes in the fridge).
• While the peels cool, toast 1/4 cup sliced almonds in a dry skillet over medium heat, stirring constantly, for 1–2 minutes until lightly golden and fragrant. Transfer to a plate to cool.
• Line an 8-by-8-inch baking pan with parchment paper.
• Melt 8 ounces dark chocolate in a double boiler or in the microwave in 30-second intervals, stirring between intervals, until smooth. Pour the melted chocolate into the prepared pan and spread to an even layer with a spatula.
• Chop or tear the cooled candied orange peels into bite-sized pieces if desired. Evenly sprinkle the toasted sliced almonds and the candied orange peel pieces over the melted chocolate, then sprinkle 1/4 teaspoon flaked sea salt on top.
• Refrigerate the pan for about 1 hour, until the chocolate is fully set. Remove from the pan using the parchment, then break the bark into pieces to serve.