‘Tis the Season! Candy bark is the workhorse of edible gifting. This dark chocolate bark comes together in minutes and looks fabulously decadent wrapped for gift giving. Sweet cranberries and crunchy toasted pecans are enveloped in dark chocolate to give the bark texture and a nice contrast in flavors. Hidden inside is the surprise bite of candied orange peel to make the bark more interesting. Strewn on top are more cranberries, pecans and the crowning touch: a dusting of Fleur de sel. The finished bark is beautifully festive. For presentation, I filled cellophane bags with the bark and tied them with a cranberry~colored velvet ribbon. These were nestled inside themed birchbark paper cones with a sprig of evergreen tucked in(instructions for making the cones at the end). To save time, you can use commercially available candied orange peel or candied ginger.
Cranberry~Pecan Dark Chocolate Bark with Candied Orange Peel
9 oz of good quality dark chocolate
1 c dried cranberries
1 c pecan pieces, toasted
2 T candied orange peel( commercial or make your own below)
pinch of flaky salt, such as Fleur de sel
To make the candied peel: Using a potato peeler, thinly peel a Navel orange keeping the peel whole. In a small saucepan, place your peel, add one cup of sugar and one cup of water and bring to a boil. Simmer for about an hour until peel is softened and translucent. Place on a piece or parchment to dry. Chop into small pieces. You will have left overs for another use.
Line a rimless sheet with parchment paper. Melt your chocolate in a double boiler or the microwave. Add half of your cranberries, half of the pecans and all of the candied orange peel.
Using a spatula, spread the chocolate thinly on the prepared pan. You will have approximately a 13″X9″ chocolate bark. On top, sprinkle the rest of the cranberries and pecans, pressing gently with your hand to have them adhere to the bark. Dust lightly with the salt. Chill for about an hour or overnight, covered, in your refrigerator until the chocolate is set. Transfer to a cutting board. Using a large knife, cut the bark into pieces on the diagonal. Package for gift giving.
For gift giving I bagged the bark in cellophane bags tied with velvet ribbon. I then made paper cones out of birch bark wrapping paper that was nice and thick. I cut the paper 9″ X 6″ and simply rolled it into a cone form, working form the longest length right to left. I secure the cone with pieces of packing tape for its strength and transparency. I tucked each cello package of candy in the top with a sprig of evergreen. Each cone was placed standing up in a basket adorned with a larger velvet ribbon and more greens for a festive delivery to friends.
To see detailed instructions on making paper cones, please click here.
This was so decadent. I had to stop myself from eating the entire delicious gift cone parcel from our Christmas luncheon today. This recipe is pure indulgence! So happy to be your friend.
So glad you enjoyed the bark Dona! I am blessed to have you as my friend. This might be the last luncheon where we have you😪
Reblogged this on Chef Ceaser.
Beautiful combination of flavors!!
And so easy to throw together Skd! Thanks for stopping by. Have a great weekend!
I’m not usually much of a ‘bark’ fan but I love dark chocolate and love the sound of the other things you have in here so this one could definitely tempt me! Thanks for sharing with Fiesta Friday.
I am glad you are a bit tempted Caroline. Thanks for hosting us this weekend!
I love all of the different barks everyone is making. You go the extra mile by giving us ideas for gifting and how to make these clever cones. Thanks Johanne 🙂
Glad you liked the cones Judi. My favorite part! PS Did you get the bark in the bark tie in?? most of the recipients did not!
Bark tie in??? I am confused???
Oh Judi!!! Birchbark paper cones to hold the chocolate bark candy! I guess the problem is the concept! My friends missed it too but I was sure you got it.
Of course – I did not know what you were asking me – LOL hey that’s a great tie-in 🙂
That’s my girl!!!!! 🎄 Xoxoxo Johanne Lamarche
I thought you were talking about tie ins with other recipes as a number of people have posted their version or there was a contest or something.
Great idea Johanne, love the cone idea and the candied orange ingredient, it takes it up another notch, so festive and decorative!
Thank you Loretta! The packaging is my favorite part. Finally festive weather!
C’est tout simplement magnifique, Johanne. Lucky friends. Thank you so much for sharing this with Fiesta Friday. Bonne Fête! 🙂
Merci ma belle! Joyeux Noël et passe de belles fêtes!
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