- 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.