Candied Orange and Ginger Bark


Looking for the ultimate edible hostess gift? The new host of Best Recipes Ever, Chef Christine Tizzard dropped by to show us one of her favourite recipes for giving; Candied Orange and Ginger Bark.

Candied Orange and Ginger Bark

By The Canadian Living Test Kitchen

Adding candied orange slices to this chocolate bark gives it a festive look. Even though you'll have a few orange slices left over, why not make more to package as gifts for the holiday season? They make a lovely treat on their own.

Preparation time: 45 minutes
Total time: 12-1/2 hours
This recipe makes 18 serving(s)


1-1/2 lb (680 g) bittersweet chocolate, chopped
2/3 cup (150 mL) pistachio nuts, coarsely chopped
1/3 cup (75 mL) crystallized ginger
1/3 cup (75 mL) dried cranberries

Candied Orange:
1 orange
2-1/2 cups (625 mL) granulated sugar


  1. Candied Orange: Cut orange in half from stem to blossom end. Place, cut side down, on work surface; cut crosswise into 1/4-inch (5 mm) thick half-moons.
  2. In saucepan, cover orange slices with cold water and bring to gentle boil; immediately drain, discarding water. With fresh water, repeat boiling and draining, twice.
  3. In saucepan, stir 2 cups of the sugar with 2 cups water over medium heat until sugar is dissolved. Add orange slices; reduce heat to low and simmer for 45 minutes.
  4. Using slotted spoon, transfer slices to rack over baking sheet; let dry for 12 hours or for up to 24 hours. Dredge slices in remaining sugar, pressing to coat.
  5. Cut each slice into 3 triangles.
  6. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Mix together pistachios, ginger and cranberries; stir half into chocolate. Scrape into 13- x 9-inch (3.5 L) parchment paper-lined cake pan, smoothing top. Sprinkle evenly with remaining ginger mixture.
  7. Arrange 18 candied orange pieces on top. Refrigerate until firm, about 45 minutes. Cut into chunks. (Make-ahead: Refrigerate in airtight container for up to 2 days.)



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