Chocolate Orange Pistachio Bark

Yield: Makes 4 servings

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Indulge the senses in the rich flavor of chocolate bark, swirled with Florida orange juice reduction, pistachios and Florida orange zest. Perfect for snacking and dessert, it’s an elegant citrus-chocolate treat with sweet delight bursting from every bite.


1 cup Florida orange juice       
16 ounces Callebaut® semi-sweet 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.

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