Ginger orange bark

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PREP TIME

10 min

Makes

16 pieces

* PLUS Microwaving Time: 6 minutes, Refrigeration Time: 45 minutes
Ginger orange bark

Chatelaine


Ingredients

  • 1 orange
  • 1-in. piece fresh ginger , peeled
  • 168 g white chocolate , about 6 squares, chopped
  • 168 g semi-sweet or bittersweet chocolate , about 6 squares, chopped
  • 2 tbsp finely chopped candied ginger

Instructions

  • Finely grate 2 tsp (10 mL) peel from orange. Finely grate 1 tsp (5 mL) ginger. Pat both dry with paper towel. Line a baking sheet with wax paper. Place chocolates in separate bowls or large measuring cups. Microwave white chocolate on medium, stirring halfway through, until almost melted, 3 to 4 min. Stir until completely melted. Stir in orange peel. Repeat melting with semi-sweet chocolate and stir in fresh ginger.
  • Pour semi-sweet chocolate onto wax paper forming 3 thick strips about 10 in. (25 cm) long, leaving a 1-in. (2.5-cm) space between strips. Pour white chocolate into spaces. Spread strips out so they touch; it’s okay if they run into each other. Draw a knife tip back and forth across strips to create a marbled effect. (Large swirls look best.) Sprinkle with candied ginger. Refrigerate until hardened, 45 to 60 min. Break into pieces. Bark will keep well, in an airtight container or in a sealed plastic bag, in refrigerator up to 1 week.

Nutrition (per serving)

  • Calories
  • 118,
  • Protein
  • 1 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 6 g,

A delicious, slightly spicy bark.