Decadent Blood Orange Almond Chocolate Bark: The Ultimate Homemade Holiday Treat & Edible Gift
There’s an undeniable magic that happens when the vibrant zest of orange meets the rich, deep notes of chocolate. It’s a classic pairing that truly shines during the festive season, evoking warmth and joy. Today, we’re embracing this beloved duo once more with an exquisite recipe for **Blood Orange Almond Chocolate Bark**. This isn’t just any chocolate bark; it’s a gourmet experience, beautifully adorned with homemade candied blood orange pieces and a delightful crunch from toasted sliced almonds. Perfect for sharing, gifting, or simply indulging yourself, this bark promises to be a showstopper.
Why Blood Orange Chocolate Bark is Your Next Holiday Must-Make
In the realm of homemade holiday treats, chocolate bark stands out for its simplicity, versatility, and undeniable charm. This particular recipe takes it a step further by incorporating the stunning visual appeal and unique flavor of blood oranges. Blood oranges, with their striking crimson flesh and slightly tarter, more complex taste profile compared to regular oranges, offer an elevated experience that pairs exceptionally well with rich dark chocolate.
The combination of crunchy almonds, the sweet-tart chewiness of candied blood oranges, and the smooth, decadent dark chocolate creates a symphony of textures and flavors. It’s a treat that feels both elegant and comforting, making it an ideal candidate for **edible holiday gifts**. Imagine presenting this beautifully handcrafted bark in cellophane bags tied with festive ribbons, or layered within elegant gift boxes – it’s a personal touch that speaks volumes and brings immense joy to recipients. Even as a simple stocking stuffer, it adds a touch of gourmet luxury.
While the allure of blood oranges is undeniable, especially their gorgeous color, don’t despair if they’re hard to find or a bit pricey. Regular navel or cara cara oranges can be substituted, yielding equally delicious results. The key is to select fresh, high-quality fruit, regardless of the variety.
The Allure of Homemade Chocolate Bark: Simple, Customizable, and Delicious
Chocolate bark has rightly earned its place as a popular confection over recent years. At its heart, it’s a gloriously straightforward dessert: melted chocolate, often layered, adorned with a medley of customizable toppings. What sets it apart from a conventional chocolate bar, beyond its rustic charm, is the sheer ease of its preparation and the joyful process of breaking it into unique, jagged pieces. Unlike many elaborate holiday desserts that demand hours of precise baking and intricate decorating, chocolate bark offers instant gratification with minimal fuss.
This effortless elegance is a significant part of its appeal. You get to unleash your creativity with toppings, and let’s be honest, snagging a few bites during the creation process is one of the perks – who’s going to notice? The rustic, imperfect pieces have a charm all their own, hinting at the homemade love poured into every batch. It’s a wonderful way to enjoy the art of confectionery without the pressure, and it consistently delivers a satisfying crunch and rich flavor that appeals to almost everyone.
Perhaps you remember a simpler time, like that peppermint chocolate bark recipe from way back in December 2010? While the pictures might be from another era, the spirit of easy, delightful chocolate bark has remained timeless. This blood orange version continues that tradition, offering a fresh, sophisticated twist that’s equally simple to master.
The Candied Blood Orange Secret: A Touch of Planning for Perfection
While the chocolate bark itself is wonderfully straightforward, this particular recipe introduces a step that elevates it from simple to sublime: preparing the candied blood orange slices. This component does require a bit of foresight and patience, as the candying and air-drying process spans a couple of days, but the results are absolutely worth the minimal effort. These sweet, slightly chewy, and beautifully translucent orange pieces are the star of the show, adding both vibrant color and an irresistible citrus zing to the dark chocolate.
To achieve perfectly candied oranges, plan to prepare them approximately two to three days before you intend to assemble and serve (or gift) your chocolate bark. This timeline ensures ample time for the slices to thoroughly air-dry, which is crucial for preventing moisture from affecting your chocolate and for achieving that ideal, slightly tacky texture. The drying process typically takes between 24 to 48 hours, a duration that can vary depending on the humidity levels in your home.
Despite the time commitment for drying, the candying process itself is surprisingly hassle-free. Unlike some methods for candying other citrus peels, which can be quite involved (think candied grapefruit peel), this recipe for whole blood orange slices is designed for simplicity. You’ll gently poach thin slices of blood orange in a basic sugar syrup – a mixture of water, granulated sugar, and a touch of corn syrup – for about an hour. The goal is for the orange peel to become nearly translucent, indicating it has absorbed the syrupy sweetness and softened beautifully. Once poached, they are carefully transferred to a cooling rack to begin their slow air-dry, transforming into glistening, jewel-like confections.
Using Tempered Chocolate in Homemade Bark: Achieving Professional Results
While the candied blood orange slices are a treat in themselves, their true potential is unlocked when paired with high-quality dark chocolate. For the most professional-looking and stable chocolate bark, preparing it with **tempered chocolate** is the ideal approach.
Tempering is a crucial process for couverture chocolate, involving precise heating and cooling to stabilize the cocoa butter crystals. This stabilization is what gives store-bought chocolate its desirable characteristics: a beautiful glossy sheen, a satisfying “snap” when broken, and the ability to remain firm and stable at room temperature without blooming (developing white streaks) or becoming soft and sticky. If you start with good-quality, already-tempered chocolate and melt it *carefully* and slowly, you can often maintain its temper, especially for a simple application like bark.
The benefits of using tempered chocolate are significant. Not only does it enhance the aesthetic appeal of your bark, but it also improves its texture and shelf life, allowing it to be stored at room temperature without compromising its quality. This is particularly advantageous if you’re planning to make the bark as **edible gifts**, as it simplifies storage and ensures the bark arrives in perfect condition.
However, if the process of tempering seems daunting, don’t let it deter you from making this delicious treat! **If you choose not to temper your chocolate, simply ensure that your finished chocolate bark is stored in the refrigerator.** This will keep it firm and prevent it from melting or becoming soft. Just remember to take it out a few minutes before serving to allow the flavors to open up.
Alternatively, for an easier route that mimics the behavior of tempered chocolate, you can use glazing dark chocolate melting tabs (these are different from candy melts, which often contain non-cocoa butter fats). While glazing chocolate may not offer the same depth of flavor as premium dark chocolate, it provides a convenient and reliable way to achieve a firm, glossy bark without the complexities of traditional tempering.
Blood Orange Almond Chocolate Bark
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Ingredients
Candied Blood Orange Slices:
- 2 small blood oranges scrubbed well
- ¾ cup (150 g) granulated sugar
- 2 cups (480 mL) water
- 2 tablespoons light corn syrup
Blood Orange Almond Chocolate Bark:
- 10 ounces good-quality dark chocolate (60%-70% cocao 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
Instructions
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Prepare the Candied Blood Orange Slices (1 to 2 Days in Advance): Begin by thoroughly scrubbing the small blood oranges. Trim off both ends of the oranges, then carefully slice them into uniform ¼-inch thick rounds. Take care to remove and discard any seeds you find. In a wide, deep skillet, combine the granulated sugar, water, and light corn syrup. Bring this mixture to a boil over medium-high heat, whisking continuously until the sugar is completely dissolved and you have a clear syrup.
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Gently add the sliced oranges to the simmering syrup, arranging them in a single layer if possible. Reduce the heat to a low simmer and let the slices poach, uncovered, for approximately 1 to 1¼ hours. They are ready when they have become visibly translucent. While the oranges are poaching, prepare a half sheet pan by setting a cooling rack inside it; this will be used for drying the candied slices.
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Once translucent, carefully remove the orange slices from the syrup using tongs or a slotted spoon, allowing any excess syrup to drip back into the pan. Arrange them on the prepared cooling rack in a single layer, ensuring that no slices are touching. Allow the slices to air-dry, uncovered, at room temperature for a minimum of 24 to 48 hours, or until they are mostly dry and only minimally tacky to the touch. For even drying, flip the slices halfway through the process. Note: The precise drying time will depend on the humidity level in your kitchen or home.
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Prepare the Chocolate Bark: Begin by lining a half sheet pan with parchment paper or a silicone baking mat; set this aside. Place your chopped good-quality dark chocolate (or chocolate glazing tabs) into a microwave-safe bowl. Melt the chocolate at the lowest power setting, using short intervals of 20 to 30 seconds. After each interval, stir the chocolate gently with a rubber spatula to distribute the heat. Continue this process until the chocolate is completely smooth and fully melted, being careful not to overheat it.
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Stir most of the sliced almonds (reserving 1-2 tablespoons for garnishing) directly into the melted chocolate. Pour the chocolate mixture onto the prepared lined baking sheet. Using an offset spatula or the back of a spoon, spread the chocolate into an even, thin layer, aiming for just under ¼-inch thick. Note that the chocolate might not cover the entire surface of the sheet pan, and that’s perfectly fine.
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Immediately after spreading the chocolate, distribute the prepared candied blood orange pieces evenly over the melted chocolate. Sprinkle the remaining sliced almonds over the top for an extra crunch and visual appeal. Gently tap the sheet pan on your countertop once or twice to help the toppings settle and release any air bubbles. Allow the chocolate bark to set, uncovered, at room temperature for 1 to 2 hours, or until it is completely firm. If you are using un-tempered chocolate, you will need to place the sheet pan into the refrigerator for approximately 20 to 30 minutes to help it set properly.
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Once the chocolate is fully set, break or cut the bark into desired small, irregular pieces. For optimal flavor and texture, store the bark in a cool, dry place at room temperature if it was made with tempered chocolate. If you used un-tempered chocolate, store the bark in an airtight container in the refrigerator until you are ready to serve. Enjoy your homemade delight!
Tips for Success:
- For the best gloss and “snap,” and to allow for room temperature storage, it is highly recommended to prepare chocolate bark with tempered chocolate.
- If you choose not to temper your chocolate (which is perfectly acceptable for homemade bark), it is essential to store the finished product in the refrigerator or a very cool environment. This will prevent it from becoming soft or sticky. For optimal taste, take the bark out of the refrigerator a few minutes before serving to allow it to come to a slightly warmer temperature.
- Ensure your candied orange slices are as dry as possible to avoid introducing moisture to the chocolate, which can cause it to seize.
- Don’t rush the melting process for the chocolate. Slow and gentle heating is key, especially if you’re trying to maintain temper.
This delightful chocolate bark was inspired by these candied blood orange slices with dark chocolate. The precise poaching method for the candied oranges has been thoughtfully adapted from the culinary wisdom of Martha Stewart.
We hope this detailed guide encourages you to create your own batch of **Blood Orange Almond Chocolate Bark**. Whether you’re making it as a heartfelt edible gift or simply to treat yourself to a moment of pure chocolate-orange bliss, this recipe promises a delightful experience from start to finish. The vibrant colors and exquisite flavors are sure to brighten any holiday gathering or quiet evening at home. Share your creations with us – happy making!