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- 1 Cup orange juice
- 16 Ounces semisweet chocolate
- 1 Cup candied orange peel
- 1 Cup salted pistachios, roughly chopped
Place orange juice in small saucepan over medium heat; cook and reduce to ¼ cup and cool.
Melt chocolate over double-boiler.
Line baking sheet with parchment paper. Pour melted chocolate onto the parchment paper to ¼-inch thickness; swirl in the cooled orange juice reduction with a spatula, creating thin channels in the chocolate.
Sprinkle orange peel and pistachios over chocolate; press into chocolate.
Cool bark completely until chocolate hardens; break into pieces.
Calories Per Serving768
Folate equivalent (total)56µg14%
High Antioxidant Dark Chocolate Blueberry Pistachio Bark
Pile on the antioxidants with this sweet (but not overly sweet) treat! It’s so easy to make and so PRETTY. Spread the love—make extra to share with friends and Valentines!
- 12 ounces, weight Dark Chocolate Chips
- ⅔ cups Dried Blueberries
- ½ cups Shelled Pistachios, Coarsely Chopped
In a double boiler over hot water (not quite boiling), melt chocolate chips until smooth. Add half of the dried blueberries and half of the pistachios.
Pour the mixture onto a foil-lined cookie sheet and spread to 1/8″ thickness. Sprinkle remaining blueberries and pistachios on top. Place the cookie sheet into the refrigerator for 45 minutes, until bark hardens all the way through. Break bark into uneven pieces. Store in an airtight container in the refrigerator—the pure chocolate will melt on contact with your fingertips!
- 3/4 cup roasted, shelled pistachios, (3 ounces), coarsely chopped
- 3/4 cup dried cherries, or dried cranberries
- 1 teaspoon freshly grated orange zest
- 24 ounces bittersweet chocolate, finely chopped, divided
Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half stir orange zest into 1 portion.
Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.
Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.
Add the pistachio mixture containing the orange zest to the chocolate stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.
Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.
Make Ahead Tip: The bark will keep in an airtight container in the refrigerator for up to 2 weeks.
- Basic Meringue, divided
- 1 ½ teaspoons finely grated orange zest (from 1 orange)
- Food coloring gel (such as Wilton Golden Yellow)
- 6 ounces 60% bittersweet chocolate, chopped
- 1 cup raw pistachios, finely chopped
Preheat oven to 200°F with rack in lower third position. Spread about ⅛ teaspoon of the Basic Meringue into each corner of 2 unrimmed baking sheets. Line each baking sheet with parchment paper press into meringue to hold parchment in place. Set aside.
Using a spatula, gently stir orange zest and a very small amount of food coloring into remaining Basic Meringue in bowl until incorporated. Stir in additional coloring until desired color. Transfer mixture to a large (about 18-inch) piping bag fitted with a ¾-inch French star piping tip (such as Ateco 869). Pipe 2-inch-wide (about 1-inch-high) rounds spaced at least ½ inch apart on prepared baking sheets. You should have 48 meringues total.
Bake meringues in preheated oven until dry, 1 ½ to 2 ½ hours. Turn oven off let cool completely in oven until crisp, at least 2 hours or up to 12 hours. Store in an airtight container up to 1 week.
Microwave chopped chocolate in a medium-size microwavable bowl on HIGH until melted and smooth, about 90 seconds, stopping to stir every 30 seconds. Place chopped pistachios in a small shallow bowl. Working with 1 meringue at a time, carefully dip bottom into melted chocolate so that it comes about ¼ inch up the sides let excess drip off. Dip meringue into pistachios to coat chocolate completely, and place on a baking sheet lined with parchment paper. Repeat process with remaining meringues, melted chocolate, and pistachios. Let stand at room temperature until chocolate is set, about 30 minutes. Dipped meringues can be stored in an airtight container at room temperature up to 1 week.
Orange Pistachio Bark
I’m freakin obsessed with chocolate. No really. My boyfriend and I have chocolate in the house at ALL times. Sometimes I worry that it’s getting a little out of hand but I feel like out of all the things we could be addicted to… chocolate is definitely the lesser evil. Plus its packed full of antioxidants and makes me one happy girl when my cycle rolls around.
Usually during the holidays, I’m all about the peppermint bark, but this season I wanted to switch it up. Something with a little more personality and something that’ll make sure to keep people stoked on chocolate, just like we are!
You have to try out this bark recipe. Maybe you’re too lazy to make cookies, or maybe you need a super fast dessert last minute for a dinner party, or maybe you’re like us and you just need to satisfy that chocolate craving. Either way, I’ve got you!
Store this in the fridge to avoid the changing of room temps and to ensure it stays super crunchy. No one likes melted chocolate… unless its on strawberries… well any fruit…ok everyone likes melted chocolate. Thats besides the point!
I hope you love this chocolate bark as much as we do!
12 oz dark chocolate chips
1 orange, zested and juiced
1 handful pomegrante seeds
1/4 cup chopped pistachios
In a double boiler, add chocolate. Mix constantly with a spatula until melted.
Add the juice from the orange slowly while stirring.
Line an 8 x 11 pan with parchment paper.
Pour the chocolate on top of the parchment paper. Make sure to smooth out. Tapping the bottom of the pan on the counter can help with this step.
Sprinkle pistachios, pomegranate seeds, and orange zest over the top.
Refrigerate for 20-30 minutes until chocolate is set. The longer you let it set the better, so if you can wait overnight thats even better!
- 3 (4 ounce) bars dark chocolate, chopped, divided
- 3 tablespoons shelled unsalted pistachios, coarsely chopped
- 3 tablespoons dried blueberries
- 1 tablespoon coconut chips
- 2 teaspoons grated orange zest (Optional)
Melt 8 ounces chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Once chocolate is nearly melted, but a few chunks remain, stop microwaving and stir until completely smooth. Add the remaining 4 ounces of unmelted chocolate. Stir well until all the chocolate has melted.
Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread chocolate into a thin, even layer using a spatula. Scatter pistachios, dried blueberries, coconut chips, and orange zest quickly over chocolate before it sets.
Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.
Silky dark chocolate meeting Middle Eastern flavors means this is not your average bark—and that's a very good thing.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark
Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend
Nothing says &ldquoI love you&rdquo more than candy! Ok that&rsquos a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.
Despite being head-over-heels for my husband, I am not a big fan of Valentine&rsquos Day. I don&rsquot like forced romanticism, big expensive bouquets of roses aren&rsquot really my thing, and don&rsquot even get me started on trying to find a babysitter and go out for a nice dinner on that &ldquolovers-only&rdquo evening. I&rsquom totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!
Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone&rsquos heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won&rsquot be able to stop eating it. (But you really should, at some point.)
Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.
Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.
Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend
Use a medium-sized baking tray or sheet. Spray with cooking spray and line with baking paper.
Melt the chocolate either in the microwave in 30second bursts, stirring in between, or with a heatproof bowl over a pan of simmering water.
Pour the melted chocolate onto the baking paper and smooth with a spatula into an even layer about ½ cm thick.
Sprinkle over the pistachios and sea salt.
Chill in the fridge for at least 30 minutes or until set.
Peel off the baking paper and break the chocolate bark into large pieces.
- 1 cup Florida Orange Juice
- 16 oz. semi-sweet chocolate
- ¾ cup candied orange peel
- ¾ cup salted pistachios, roughly chopped
1. Place Florida Orange Juice in a small saucepan over medium heat. Cook and reduce to ¼ cup and allow to cool.
2. Melt chocolate in a microwave-safe bowl.
3. Line a baking sheet with parchment paper. Pour melted chocolate onto the parchment paper to ¼-inch thickness. Swirl in the cooled Florida Orange Juice reduction with a spatula, creating thick channels in the chocolate.
4. Sprinkle candied orange peel and pistachios over the chocolate.
5. Cool bark completely until the chocolate hardens and break into pieces.