Every winter I see Terry’s Chocolate Orange at the checkout and, despite having plenty of orange-flavored treats year-round, I often find myself craving that classic combination. One grocery run inspired me to make my own orange chocolate, but instead of a sweet, milky candy I ended up with a more mature, bittersweet take: dark chocolate bark studded with intensely flavored orange peel.
This isn’t a copy of a chocolate orange—you won’t find milky sweetness here—but chocolate and orange pair perfectly in any form, and this version is intentionally less sweet. It’s ideal for lovers of deep, dark chocolate. The orange peel provides a bright, slightly bitter contrast that cuts through the richness of the chocolate.
I’ve often admired photos of thin chocolate-dipped orange peel strips, but those delicate pieces don’t satisfy me. A chocolate bark feels sturdier and less fussy while still delivering all the flavor. Fair warning: this bark is for true bittersweet fans—the orange flavor is concentrated and bold.
If you prefer to keep the peel raw, you can dehydrate it instead of using the oven. That approach preserves raw-food status and still yields a crisp, fragrant peel.
For this recipe I used a 90% dark chocolate bar I had on hand. To keep the bark free from refined sugar, choose a coconut-sweetened or raw chocolate bar, or make your own chocolate base. Homemade options may be softer than tempered commercial chocolate, so store them refrigerated if needed. You can adapt your chosen chocolate to taste and texture preferences.
Dark Chocolate with Orange Peel
A grown-up treat for those who love chocolate and orange: a delicately balanced, bittersweet dark chocolate bark topped with crisp, natural orange peel. Gluten-free and vegan.
- Author: Audrey @ Unconventional Baker
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 8–10 pieces of bark
- Category: Candy
- Cuisine: Dessert
Ingredients
- 1 orange (you will only use the peel)
- 1 dark chocolate bar of your choice (see notes above for refined-sugar-free alternatives)
- Optional: 3 tablespoons sliced blanched almonds (or unsweetened shredded coconut / coconut chips for a nut-free option)
Instructions
- Preheat the oven to 350°F (175°C). Line a small cookie sheet or baking dish with parchment paper and set aside.
- Use a vegetable peeler or a small knife to remove the orange peel in medium-thin strips, avoiding too much of the white pith. Lay the peels flat on a cutting board and slice them into long, thin strips about 1/8″ wide. Spread the strips on the prepared baking sheet and bake for 40 minutes to 1 hour, watching closely. The peel should become crispy and begin to brown around the edges; times vary with thickness and oven temperature. Remove from the oven and cool completely on a rack. If the peels are still leathery, return them to the oven until crunchy. Alternatively, dehydrate the peels overnight in a dehydrator.
- When cool, break the dried peel into small pieces by hand and set aside.
- Melt the chocolate in a double boiler or gently over simmering water. Prepare a small metal tray or cookie sheet lined with parchment paper at room temperature. Pour the melted chocolate onto the parchment and spread it into a thin, even layer using the back of a spoon or an offset spatula. Sprinkle the broken orange peel pieces and almond slices or coconut if using.
- Place the tray in the refrigerator for about 20 minutes to set. Once the chocolate is firm, break it into shards and enjoy. If you used tempered commercial chocolate, the bark will keep well at room temperature; homemade or raw chocolate bases will benefit from refrigeration or freezing to maintain crispness.