Chocolate Bark with Orange & Cherries





Around the holidays, I go on search for a recipe that combines my citrus with something tasty that can be easily mailed to loved ones across the country. Chocolate bark with oranges and cherries fit the bill (although I hope they didn’t crumble into a zillion pieces in transport). This recipe combines all four taste groups: sweet, salty, sour, and bitter. I hope that little fact will make your mouth as happy as mine.


One 12 oz bag of semi-sweet GOOD chocolate chips (I used Ghirardelli)
1 orange, zested
1/4 c dried tart cherries
1/4 c almonds, toasted
Sea salt (or Kosher salt)


First, zest the orange. I found it works best using a vegetable peeler, and then cutting the peels into thin strips. I actually boiled them in sugar water for about 20 minutes, and then let them dry, however, this seemed to just make a mess. I was trying to make candied orange peels, but I don’t know if you need to fuss with any of this mess. If you want to, follow this recipe. Otherwise, just cut the zest into thin strips and set aside.

Next, chop up the almonds, and toast them in a skillet on medium heat for about 5-7 minutes. Set aside. Before you start working with your chocolate, get out your salt and cherries, and prepare your pan. Line a cookie sheet with parchment paper, and set aside.

In a double boiler, pour in all of your chocolate chips and turn heat to medium. It should take about 5 or so minutes for the chocolate to melt. Once melted, pour on your parchment paper and spread into an even layer. While hot, sprinkle your orange zest, cherries, almonds, and sea salt. Let set at room temperature until cooled. Cut into bite size pieces. Happy holidays to you!

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