Loaded Chocolate Bark with Nuts, Seeds and Orange Chips
Chocolate bark is one of those delightful treats that combines simplicity with gourmet flair. It’s the kind of dessert that impresses guests without requiring a culinary degree. This Loaded Chocolate Bark with Nuts, Seeds and Orange Chips is no exception. With the perfect balance of rich dark chocolate and the crunchiness of nuts and seeds, combined with the bright citrus notes of orange, it’s a treat that will have your taste buds dancing. This recipe is not only delicious, but it also offers a delightful crunch and a burst of flavor that makes it perfect for gift-giving or enjoying as an afternoon snack.
Why I Love This Recipe
This Loaded Chocolate Bark with Nuts, Seeds and Orange Chips is a celebration of flavors and textures. The dark chocolate provides a rich, decadent base, while the nuts and seeds add a satisfying crunch. The toasted pistachios and hazelnuts bring a delightful nuttiness, while the pumpkin seeds and chia seeds offer a healthy boost. And let’s not forget the vibrant orange chips and zest, which add a refreshing citrus note that brightens every bite. Plus, this recipe is incredibly versatile; you can customize it with your favorite nuts or seeds, making it a go-to recipe for any occasion.
The Ingredient Lineup
- 1 thin-skinned orange – for zest and chips that add brightness.
- 1 cup shelled pistachios – toasted, cooled, and roughly chopped for crunch.
- 1 cup hazelnuts – toasted, cooled, skinned, and roughly chopped for depth of flavor.
- 1/4 cup pumpkin seeds – toasted and cooled for a nutty contrast.
- 1 tablespoon chia seeds – for added texture and nutrition.
- 1 tablespoon sesame seeds – toasted and cooled for a nutty finish.
- 1 teaspoon orange zest – for an extra punch of citrus flavor.
- 1 cardamom pod – ground finely and sifted for a hint of warmth.
- 12 ounces dark tempered chocolate (65% cacao content) – the star of the show.
- 2 teaspoons flaky sea salt – to enhance the flavors.
Hardware & Gadgets
- Candy thermometer – essential for tempering chocolate perfectly.
- Baking sheet – lined with parchment paper for easy removal.
- Double boiler – or a microwave-safe bowl for melting chocolate.
- Spatula – for spreading the chocolate evenly.
Loaded Chocolate Bark with Nuts, Seeds and Orange Chips: From Prep to Plate
Step 1: Prepare the Ingredients
Start by prepping your ingredients. Toast the nuts and seeds in a dry skillet over medium heat until they are fragrant and golden. This usually takes about 3-5 minutes, so keep an eye on them to prevent burning. Allow them to cool, then roughly chop the pistachios and hazelnuts.
Step 2: Zest and Slice the Orange
Using a microplane, zest the thin-skinned orange, being careful to avoid the bitter white pith. Then, slice the orange into thin chips. You can dry these in the oven at a low temperature (around 200°F) for about 30 minutes to intensify the flavor, but this step is optional.
Step 3: Melt the Chocolate
In a double boiler or microwave, gently melt the dark chocolate until it reaches a smooth, glossy consistency. If using a microwave, heat in 30-second intervals, stirring in between until completely melted. Use a candy thermometer to ensure the chocolate reaches about 88°F to 90°F for perfect tempering.
Step 4: Mix in Flavors
Once melted, remove the chocolate from the heat. Stir in the orange zest, ground cardamom, and a pinch of flaky sea salt. This will infuse the chocolate with aromatic flavors that pair beautifully with the toppings.
Step 5: Assemble the Bark
Pour the melted chocolate onto the prepared baking sheet, spreading it into an even layer with a spatula. The thickness can be about 1/4 inch, but feel free to adjust it based on your preference.
Step 6: Add the Toppings
Sprinkle the toasted pistachios, hazelnuts, pumpkin seeds, chia seeds, sesame seeds, and the orange chips evenly over the melted chocolate. Gently press them into the chocolate with the spatula to ensure they adhere.
Step 7: Finish with Sea Salt
Sprinkle the remaining flaky sea salt over the top of the bark for that perfect sweet-and-salty contrast.
Step 8: Chill to Set
Place the baking sheet in the refrigerator for about 1-2 hours, or until the chocolate is completely set. Once set, break the bark into pieces of your desired size.
Ingredient Swaps & Substitutions
- Nuts: Feel free to swap in your favorite nuts like almonds or walnuts.
- Seeds: Sunflower seeds or flaxseeds can be used in place of chia or pumpkin seeds.
- Chocolate: Use milk chocolate or a dairy-free chocolate alternative if preferred.
- Cardamom: Cinnamon can be used as a substitute for a different flavor profile.
Avoid These Traps
When making this Loaded Chocolate Bark with Nuts, Seeds and Orange Chips, here are a few common pitfalls to avoid:
- Overheating the chocolate: This can cause the chocolate to seize. Always melt gently.
- Not tempering the chocolate: Proper tempering ensures a glossy finish and a good snap.
- Skipping the cooling step: Letting the chocolate set in the fridge is key for the best texture.
- Not using parchment paper: This makes for an easy cleanup and prevents sticking.
Storage Pro Tips
To keep your Loaded Chocolate Bark with Nuts, Seeds and Orange Chips fresh:
- Store in an airtight container at room temperature for up to two weeks.
- For longer storage, refrigerate, but allow to come to room temperature before enjoying to maintain the texture.
- Avoid exposure to moisture to prevent the chocolate from becoming dull or developing a white film.
FAQ
Can I use different types of chocolate for the bark?
Absolutely! You can substitute dark chocolate with milk chocolate or white chocolate, depending on your preference.
How thick should I spread the chocolate?
A thickness of about 1/4 inch is ideal for a good balance of chocolate and toppings. However, you can adjust this based on your preference.
Can I add other flavors besides orange?
Yes! Feel free to experiment with flavors like mint, raspberry, or even spices like cinnamon for a unique twist.
How do I prevent the chocolate from seizing while melting?
Always melt chocolate over low heat, and avoid introducing any moisture. Using a dry bowl and utensils will also help.
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The Takeaway
Loaded Chocolate Bark with Nuts, Seeds and Orange Chips is not just a treat; it’s an experience. From the rich, dark chocolate to the vibrant orange chips, every bite is a celebration of flavor and texture. This recipe is easy to customize and perfect for any occasion, whether you’re treating yourself or making a gift for someone special. With just a few simple steps, you can create a stunning dessert that’s sure to impress. So gather your ingredients, and let’s get chocolatey!
Loaded Chocolate Bark with Nuts, Seeds and Orange Chips
Ingredients
Equipment
Method
- Start by prepping your ingredients. Toast the nuts and seeds in a dry skillet over medium heat until they are fragrant and golden, about 3-5 minutes. Allow to cool, then roughly chop the pistachios and hazelnuts.
- Using a microplane, zest the thin-skinned orange, avoiding the bitter white pith. Then, slice the orange into thin chips. Optionally, dry these in the oven at 200°F for about 30 minutes to intensify the flavor.
- In a double boiler or microwave, gently melt the dark chocolate until smooth and glossy. If using a microwave, heat in 30-second intervals, stirring until completely melted. Ensure the chocolate reaches about 88°F to 90°F for perfect tempering.
- Once melted, remove the chocolate from heat. Stir in the orange zest, ground cardamom, and a pinch of flaky sea salt to infuse the chocolate with aromatic flavors.
- Pour the melted chocolate onto the prepared baking sheet, spreading it into an even layer with a spatula, about 1/4 inch thick.
- Sprinkle the toasted pistachios, hazelnuts, pumpkin seeds, chia seeds, sesame seeds, and orange chips evenly over the melted chocolate. Gently press them into the chocolate.
- Sprinkle the remaining flaky sea salt over the top of the bark for a sweet-and-salty contrast.
- Place the baking sheet in the refrigerator for about 1-2 hours, or until the chocolate is completely set. Once set, break the bark into pieces of your desired size.
Notes
- Store in an airtight container at room temperature for up to two weeks.
- Refrigerate for longer storage but allow to come to room temperature before enjoying.
- Avoid exposure to moisture to prevent dulling of the chocolate.
