This chocolate orange bark combines rich dark chocolate with bright citrus flavors for a simple yet impressive dessert. Perfect for gift-giving or holiday parties, this chocolate orange bark recipe requires just a few ingredients and creates beautiful candy that everyone will love.
SERVES: 4 | PREP: 15 MIN | COOK: 5 MIN | TOTAL: 2 HRS 20 MIN (includes chilling)
Ingredients
Chocolate Base
| Ingredient | Amount |
|---|---|
| Dark chocolate chips | 2 cups |
| White chocolate chips | 1 cup |
| Coconut oil | 2 tablespoons |
Orange Components
| Ingredient | Amount |
|---|---|
| Orange zest (fresh) | 3 tablespoons |
| Orange extract | 1 teaspoon |
| Candied orange peel | ½ cup, chopped |
Toppings
| Ingredient | Amount |
|---|---|
| Sea salt flakes | 1 teaspoon |
| Dried cranberries | ¼ cup |
| Crushed pistachios | ¼ cup |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Line a baking sheet with parchment paper, making sure it lies completely flat.
This prevents the chocolate orange bark from sticking and makes cleanup incredibly easy.
Step 2: Gather all your ingredients and measure them out before you start melting anything.
Chocolate works quickly once melted, so having everything ready prevents scrambling.
Step 3: Zest your oranges using a microplane or fine grater, being careful to only remove the orange part and not the bitter white pith underneath.
Fresh zest gives this chocolate orange bark its intense citrus flavor.
Phase 2: Melting the Dark Chocolate (3 minutes)
Step 4: Place 2 cups dark chocolate chips in a microwave-safe bowl with 1 tablespoon coconut oil.
The coconut oil helps the chocolate melt smoothly and creates a shinier finish.
Step 5: Microwave in 30-second intervals, stirring thoroughly between each burst.
Stop when 90% of the chocolate has melted, then stir until completely smooth. The residual heat will melt the remaining pieces without burning.
Step 6: Stir in 2 tablespoons orange zest and 1 teaspoon orange extract into the melted dark chocolate.
Mix vigorously for 20 seconds to release the citrus oils throughout.
Phase 3: Creating the Base Layer (2 minutes)
Step 7: Pour the dark chocolate mixture onto your prepared baking sheet, spreading it into a rectangle about ¼ inch thick.
Use an offset spatula or the back of a spoon to create an even layer that’s roughly 10 x 12 inches.
Step 8: Tap the baking sheet firmly on the counter 5-6 times to release any air bubbles.
This creates a smooth surface and professional-looking finish for your chocolate orange bark.
Step 9: Sprinkle ¼ cup chopped candied orange peel evenly across the dark chocolate layer.
Press them gently into the surface so they stick when the chocolate hardens.
Phase 4: White Chocolate Drizzle (3 minutes)
Step 10: Melt 1 cup white chocolate chips with 1 tablespoon coconut oil using the same microwave method from Step 5.
Stir in the remaining 1 tablespoon orange zest.
Step 11: Drizzle the white chocolate over the dark chocolate base in diagonal lines or random swirls.
You can use a spoon, fork, or transfer to a ziplock bag with the corner snipped off for more control.
Step 12: Use a toothpick or skewer to gently swirl the white and dark chocolate together, creating marble patterns.
Don’t over-swirl or the colors will blend into brown instead of staying distinct.
Phase 5: Final Toppings (2 minutes)
Step 13: Immediately sprinkle ¼ cup crushed pistachios, ¼ cup dried cranberries, and 1 teaspoon sea salt flakes over the entire surface.
Work quickly before the chocolate starts to set.
Step 14: Gently press the toppings into the chocolate with your palm or the back of a spoon.
This ensures they stay attached when you break the bark into pieces.
Phase 6: Setting and Breaking (2 hours)
Step 15: Transfer the baking sheet to your refrigerator and chill for at least 2 hours until completely firm.
Don’t rush this step. Soft chocolate orange bark will be messy and won’t break cleanly.
Step 16: Once fully hardened, lift the parchment paper and chocolate sheet onto your counter.
Break the bark into irregular pieces by hand, or use a knife for cleaner edges.
Chef’s Notes
Temperature Control: Keep your chocolate between 88-90°F when working with it. Too hot and it loses its temper; too cool and it becomes thick and hard to spread.
Zest Freshness: Always use fresh orange zest rather than dried. The essential oils in fresh zest give this chocolate orange bark its signature bright flavor that dried versions simply can’t match.
Chocolate Quality: Invest in good quality chocolate chips with at least 60% cocoa for the dark chocolate. The better your base ingredients, the more professional your finished bark will taste.
Storage Timing: This chocolate orange bark actually tastes better after 24 hours as the orange flavor infuses throughout the chocolate. Plan ahead for best results.
Nutrition Information (Per Serving)
- Calories: 420
- Protein: 5g
- Carbohydrates: 48g
- Fat: 26g
- Fiber: 4g
- Sugar: 40g
Delicious Variations
Mint Chocolate Version: Replace orange zest and extract with 2 teaspoons peppermint extract and add crushed candy canes on top. This creates a festive treat similar to coconut almond cookie bark but with a minty twist.
Triple Chocolate Bark: Skip the orange and layer dark, milk, and white chocolate instead. Add ½ cup toffee bits and ¼ cup chopped almonds for crunch.
Spiced Orange Bark: Add ½ teaspoon cinnamon and ¼ teaspoon cardamom to the dark chocolate along with the orange zest. Sprinkle with 2 tablespoons chopped crystallized ginger.
Sweet and Savory Combination: Mix in ¼ cup pretzel pieces and 2 tablespoons flaky sea salt for a balanced treat like sweet and salty chocolate bark with orange flair.
Storage & Reheating
Room Temperature: Store chocolate orange bark in an airtight container between layers of parchment paper for up to 5 days. Keep in a cool, dry place away from direct sunlight.
Refrigerator Storage: Extend shelf life to 3 weeks by refrigerating in an airtight container. Let it sit at room temperature for 5 minutes before serving for best texture and flavor.
Freezer Storage: Freeze pieces in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator overnight.
Gifting: Package in clear cellophane bags tied with ribbon, or layer in decorative tins between parchment paper. Keeps well for 1 week at room temperature when properly packaged.
Troubleshooting Common Problems
Problem 1: Chocolate Seizing and Becoming Grainy Your chocolate got too hot or water droplets contaminated it. Always use completely dry bowls and utensils. If it seizes, whisk in 1 teaspoon vegetable oil per cup of chocolate to smooth it out.
Problem 2: White Chocolate Won’t Swirl The white chocolate hardened too quickly or was too thick. Reheat it for 10 seconds in the microwave and work faster. Make sure both chocolate layers are at similar temperatures when swirling.
Problem 3: Toppings Fall Off When Breaking You didn’t press them in firmly enough, or the chocolate was already too set. Press toppings in within 2 minutes of adding the white chocolate layer while everything is still tacky.
Problem 4: Chocolate Orange Bark is Too Soft You didn’t chill it long enough, or your refrigerator isn’t cold enough. Freeze for 30 minutes instead, then transfer to the refrigerator. Ensure your fridge is at 40°F or below.
Problem 5: Orange Flavor is Too Weak The zest wasn’t fresh enough, or you didn’t use enough. Add an extra tablespoon of zest next time, and make sure to press the zest against the grater to release the oils.
Equipment Essentials
- Rimmed baking sheet (10 x 15 inches)
- Parchment paper or silicone baking mat
- Microwave-safe bowls (2)
- Microplane or fine grater
- Offset spatula or rubber spatula
- Measuring cups and spoons
- Toothpicks for swirling
- Sharp knife for chopping
Shopping List
Baking Aisle
- Dark chocolate chips (2 cups)
- White chocolate chips (1 cup)
Produce Section
- Fresh oranges for zesting (3 medium)
Baking/Specialty Section
- Candied orange peel
- Orange extract
- Coconut oil
Nuts/Dried Fruit
- Crushed pistachios
- Dried cranberries
Spices/Seasonings
- Sea salt flakes
Success Secrets
1. Temperature is Everything: Work in a cool kitchen (65-70°F). Hot environments cause the chocolate to bloom (develop white streaks) and prevent proper setting.
2. Quality Ingredients Matter: Use real chocolate chips or bars, not chocolate-flavored coating. Check the ingredient list for cocoa butter as the first fat listed.
3. Prep Before You Melt: Have all toppings measured and ready within arm’s reach. Once chocolate melts, you have a narrow window to work before it starts setting.
4. Don’t Skip the Coconut Oil: This ingredient keeps your chocolate orange bark smooth and glossy. Without it, the chocolate can be dull and harder to spread.
5. Let It Age: While tempting to dig in immediately, wait 24 hours before serving. The orange flavor intensifies overnight, and the texture becomes perfect for clean breaks.
