If you’re looking for a tasty treat that’s easy to make and looks beautiful, this Blood Orange Almond Chocolate Bark is perfect! It combines the bright flavors of blood oranges with rich dark chocolate and crunchy almonds. Your family and friends will be impressed by this dark chocolate bark.
Why Make This Recipe
Making dark chocolate bark is a fun way to enjoy a sweet snack. It’s quick to prepare, perfect for sharing, and great for parties or holiday gatherings. Plus, the combination of chocolate and citrus in dark chocolate bark is hard to resist!
How to Make Dark Chocolate Bark
Ingredients
- 2 small blood oranges (scrubbed well)
- ¾ cup (150 g) granulated sugar
- 2 cups (480 mL) water
- 2 tablespoons light corn syrup
- 10 ounces good-quality dark chocolate (60%-70% cocoa content) (chopped or chocolate glazing tabs for easy tempering)
- ¼ cup sliced almonds (toasted or raw)
- Candied blood orange slices (sliced into small pieces or quarters, see recipe above)
Directions
Prepare the Candied Blood Orange Slices (1 to 2 Days in Advance): Trim the ends of the blood oranges and slice them into ¼-inch thick rounds. Remove any seeds carefully. In a deep skillet, combine the sugar, water, and light corn syrup. Bring this mixture to a boil, whisking until the sugar dissolves. It’s an essential step in making dark chocolate bark.
Cook the Orange Slices: Add the orange slices in a single layer and let them simmer for 1 to 1¼ hours, uncovered, until they’re nearly transparent. Set a cooling rack over a half sheet pan to catch any drips.
Dry the Orange Slices: Once the slices are transparent, transfer them to the cooling rack. Allow any excess syrup to drain back into the pan. Make sure the slices don’t touch each other and let them dry uncovered at room temperature for 24 to 48 hours. Flip them halfway through.
Prepare the Chocolate Bark: Line a half sheet pan with parchment paper or a silicone mat. Put your chopped dark chocolate in a microwave-safe bowl. Melt it in the microwave at the lowest power in 20 to 30-second intervals, stirring gently after each interval until smooth and ready to make your delicious dark chocolate bark.
Mix in Almonds: Stir the sliced almonds into the melted chocolate, reserving 1-2 tablespoons for topping. Pour the chocolate onto the lined baking sheet and spread it into a thin layer, about ¼ inch thick to form your dark chocolate bark.
Add Toppings: Place the candied blood orange pieces on top of the melted dark chocolate bark and sprinkle with the remaining almonds. Tap the sheet pan on the counter to settle everything. Let the bark sit uncovered for 1 to 2 hours to set. If using un-tempered chocolate, refrigerate it for about 20 to 30 minutes to harden.
Break into Pieces: Once the dark chocolate bark is set, cut or break it into small pieces. The dark chocolate bark can be stored in a cool, dry place at room temperature. If you used un-tempered chocolate, keep it in an airtight container in the fridge until you’re ready to enjoy!
