Chocolate Orange Pistachio Bark

Chocolate Orange Pistachio Bark
Staff Writer
Florida Department of Citrus

This chocolate orange bark makes a great holiday gift.

4
Servings
1005
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup orange juice
  • 16 Ounces semisweet chocolate
  • 1 Cup candied orange peel
  • 1 Cup salted pistachios, roughly chopped

Directions

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.

Nutritional Facts

Total Fat
70g
100%
Sugar
63g
70%
Saturated Fat
43g
100%
Cholesterol
111mg
37%
Carbohydrate, by difference
91g
70%
Protein
6g
13%
Vitamin A, RAE
354µg
51%
Vitamin C, total ascorbic acid
86mg
100%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
137mg
14%
Choline, total
12mg
3%
Fiber, total dietary
13g
52%
Fluoride, F
1µg
0%
Folate, total
26µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Phosphorus, P
30mg
4%
Selenium, Se
1µg
2%
Sodium, Na
327mg
22%
Water
91g
3%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.