Dark Chocolate Bark with Candied Oranges

This chocolate bark is topped with juicy candied oranges, chopped almonds, and sea salt. It makes a great holiday gift.

1 organic navel orange (organic when possible)
1 ½ cups cold filtered water
1 cup organic sugar
16 ounces dark chocolate bar (I used 66% cocoa. You could use milk chocolate but I recommend the dark chocolate because it's a nice contrast the very sweet candied oranges)
2 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
⅓ cup raw almonds, roughly chopped
course sea salt for topping (optional)

Line a large rimmed baking sheet with parchment paper, foil, or wax paper. Lay a cooling rack on top of the baking sheet. Grease the baking sheet with cooking spray or brush on oil. Set aside.
Wash and scrub the orange really well to get off any pesticides and wax. It is best to use organic when possible because we will be eating the entire orange, rind and all. Cut off the very ends, which is mostly the pith and cut the orange in half lengthwise. Slice the orange into ¼ inch thick half moon slices.

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