Chocolate Bark With Pistachios and Candied Orange Peel

Chocolate Bark With Pistachios and Candied Orange Peel
Pistachios, candied orange peel, and flaky sea salt make a bright and balanced combination. (Giulia Scarpaleggia)

Simple and straightforward, this chocolate bark is something you can prepare in a pocket of time during a busy afternoon. Make them in secret to surprise your family with a colorful treat, or get your kids involved: Let them choose their favorite combination of nuts and dried and candied fruits to add.

I love using pistachios because their color is unmatched, especially if you rub them between your hands to remove their skin. They marry beautifully with candied orange peel and flaky sea salt in a bright, Mediterranean combination.

Makes enough for 6 people
  • 7 ounces dark chocolate, chopped
  • 1/4 cup pistachios, coarsely chopped
  • 1 1/2 ounces candied orange peel, diced
  • 1/4 teaspoon flaky sea salt
Line a baking sheet with parchment paper.

Melt half of the chocolate in a double boiler, then remove it from the heat and stir in the rest of the chocolate.

Pour the chocolate onto the prepared baking sheet and spread it with a spatula, aiming for a layer about 1/4-inch thick. Sprinkle the pistachios and the candied orange peel over the chocolate, then finish with the flaky sea salt.

Let the chocolate cool completely at room temperature before breaking into irregular pieces. You can use a heavy knife or just your hands. Store in a cool, dark place for up to a few weeks.

Giulia Scarpaleggia is a Tuscan-born and bred food writer, food photographer, and author of five cookbooks, including “From the Markets of Tuscany.” She is currently working on her sixth cookbook. Find her online at her blog,
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