Crunchy Dark Chocolate Orange Bark

There’s something special about the combination of chocolate and orange. I’ve always loved how these two flavors work together, especially during the holiday season. When I need a quick treat for guests or a homemade gift that won’t keep me in the kitchen all day, this dark chocolate orange bark is my go-to recipe. The best part? It only requires a few ingredients and minimal cleanup.

I started making this bark a few years ago when I wanted something different from the usual cookie platters. Now my kids ask for it year-round, and I can’t blame them – it’s that good. Sometimes I’ll make a double batch and keep some hidden in the freezer for those chocolate cravings that always seem to hit around 9 PM. Trust me, once you try this recipe, you’ll want to do the same.

What Kind of Dark Chocolate Should I Use?

For chocolate bark, you’ll want to use good quality dark chocolate with around 70% cocoa content – this gives you the perfect balance of sweetness and rich chocolate flavor. While premium brands like Ghirardelli or Lindt work great, any decent dark chocolate bars from your grocery store will do the job nicely. Just be sure to check the ingredient list – the first ingredient should be cocoa or chocolate liquor, not sugar. When it comes to form, bars are easier to work with than chips since they’re designed to melt smoothly, though chocolate chips can work in a pinch. Just avoid using compound chocolate (the kind with added oils) as it won’t give you that satisfying snap when you break the bark into pieces.

Options for Substitutions

This simple bark recipe can be customized in several ways to match your taste or what you have in your pantry:

• Dark chocolate: While dark chocolate creates the best flavor combination with orange, you can use milk chocolate or even white chocolate instead. Just keep in mind that milk chocolate will make the bark sweeter, and white chocolate will give it a very different flavor profile. Whatever type you choose, make sure to use good quality chocolate – it’s the star ingredient here!
• Pistachios: Not a fan of pistachios or don’t have any? Try almonds, macadamia nuts, or hazelnuts instead. They all pair wonderfully with chocolate and orange.
• Pecans: You can swap pecans with walnuts, which have a similar buttery taste. Or skip them entirely and double up on your other chosen nuts.
• Orange zest: If you don’t have fresh oranges, you can use 1/4 teaspoon of orange extract. In a pinch, you could also use dried orange peel (use about 2 teaspoons), though fresh zest gives the best flavor.

Watch Out for These Mistakes While Making

The biggest mistake when making chocolate bark is rushing the melting process – heating chocolate too quickly or at too high a temperature can cause it to seize up or become grainy, so always use a double boiler or microwave in short 30-second bursts, stirring between each interval. Another common error is not properly tempering the chocolate, which can result in a dull appearance and soft texture – to avoid this, maintain the dark chocolate temperature between 88-90°F (31-32°C) during the melting process, and use a candy thermometer for accuracy. When it comes to the orange zest, be careful not to include any of the white pith as it can make your bark taste bitter, and make sure your tools and bowl are completely dry since any water drops can cause the chocolate to seize. For the best results, let the bark set completely at room temperature rather than rushing it in the refrigerator, which can cause condensation to form on the surface.

What to Serve With Chocolate Orange Bark?

This chocolate bark makes a perfect addition to any dessert spread or after-dinner treat plate! I love serving it alongside a hot cup of coffee or tea – the warmth from the drinks creates a nice contrast with the cool, snappy bark. For a cozy winter evening, try pairing it with a mug of hot chocolate topped with whipped cream (yes, chocolate with chocolate – trust me on this one!). If you’re putting together a dessert platter, this bark works really well next to some fresh berries, vanilla ice cream, or even some salted caramel sauce for dipping.

Storage Instructions

Keep Fresh: Your chocolate bark stays perfectly snappy when stored in an airtight container at room temperature. Place pieces between layers of parchment paper to prevent them from sticking together. It’ll keep well for up to 2 weeks, though in my house it rarely lasts that long!

Cool Storage: If your kitchen runs warm, you can keep the bark in the fridge. Just be sure to store it in an airtight container to prevent the chocolate from absorbing any fridge odors. It’ll stay fresh for up to 3 weeks in the refrigerator.

Gift Packaging: Planning to give this as a gift? Package the bark in cellophane bags or decorative tins lined with parchment paper. Just make sure to keep it away from direct sunlight and heat sources to prevent melting.

Preparation Time	15-25 minutes
Cooking Time	5-10 minutes
Total Time	120-150 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-40 g
• Fat: 170-190 g
• Carbohydrates: 165-185 g

Ingredients

• Around 400 grams premium dark chocolate (70% cocoa) (approximately 14 oz)
• 1/4 cup coarsely chopped pistachios
• 1/3 cup coarsely chopped pecans
• Zest from half an orange

Step 1: Prepare Ingredients and Baking Sheet

Begin by lining a small, rimmed baking sheet with parchment paper.

Chop the pecans and pistachios into smaller pieces, and zest the orange peel using a microplane.

If you’re using a large block of chocolate, chop it into smaller pieces.

You can skip this chopping step if you’re using dark chocolate chips.

Step 2: Melt the Chocolate

Place the chocolate bits into a large, microwave-safe bowl.

Microwave the chocolate in 30-second increments, stirring each time to ensure even melting.

This process should take just a couple of minutes until the chocolate is completely smooth and melted.

Step 3: Spread the Chocolate

Pour the melted chocolate onto the center of your parchment-lined baking sheet.

Use a spatula or the back of a spoon to spread the chocolate evenly to about a 1/4-inch thickness.

It’s perfectly fine if the chocolate doesn’t reach the edges of the baking sheet.

Step 4: Add Toppings

Sprinkle the chopped pecans, pistachios, and orange zest over the melted chocolate.

Spread the toppings evenly, gently pressing them into the chocolate so they adhere well without being submerged.

Step 5: Solidify the Chocolate Bark

Allow the chocolate bark to sit at room temperature for 2-4 hours until it hardens completely.

Avoid placing the chocolate in the fridge as this can cause condensation to form on its surface.

Step 6: Break and Store

Once the chocolate bark has hardened, break it into pieces using your hands or a large chef’s knife.

Your flavorful chocolate bark is now ready to be enjoyed immediately or stored in an airtight container for later consumption!