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.
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)
Ingredients
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
Preparation:
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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.
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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.
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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.
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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.
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Cut each slice into 3 triangles.
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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.
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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.)
