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.