Orange Dark Chocolate: A Decadent Delight You Need to Try

Orange dark chocolate: the mere mention of it conjures images of sophisticated indulgence, doesn’t it? But what if I told you that you could easily create this decadent treat in your own kitchen? Forget those expensive artisanal chocolates – we’re about to embark on a journey to craft the perfect homemade orange dark chocolate bark, a symphony of bittersweet cocoa and zesty citrus that will tantalize your taste buds.

The combination of orange and chocolate has a surprisingly rich history, dating back to the Victorian era when citrus fruits were considered exotic luxuries. The pairing quickly became a symbol of opulence and refinement, gracing the tables of the wealthy and inspiring countless confections. Today, the allure remains, and for good reason! The bright, tangy notes of orange beautifully complement the deep, complex flavors of dark chocolate, creating a harmonious balance that is both comforting and invigorating.

People adore orange dark chocolate for its multifaceted appeal. The slight bitterness of the dark chocolate is perfectly offset by the sweet and tangy orange, creating a flavor profile that is neither cloying nor overwhelming. The satisfying snap of the chocolate, combined with the subtle chew of candied orange peel (if you choose to add it!), provides a delightful textural experience. Plus, it’s incredibly versatile! Enjoy it as a simple after-dinner treat, crumble it over ice cream, or package it up as a thoughtful homemade gift. Let’s get started!

this Recipe

Ingredients:

• For the Orange Infused Dark Chocolate Ganache:
• 1 cup (240ml) heavy cream
• 8 ounces (225g) high-quality dark chocolate (70% cacao or higher), finely chopped
• 2 tablespoons unsalted butter, softened
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 1 tablespoon orange liqueur (optional, such as Cointreau or Grand Marnier)
• Pinch of sea salt
• For the Orange Zest Shortbread Crust:
• 1 1/2 cups (192g) all-purpose flour
• 1/2 cup (1 stick, 113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 1 tablespoon heavy cream
• 2 tablespoons orange zest
• For the Candied Orange Peel Garnish (Optional):
• 1 large orange, preferably organic
• 1 cup granulated sugar
• 1 cup water
• Additional:
• Cooking spray or butter, for greasing the pan

Preparing the Orange Zest Shortbread Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour, which is crucial for a consistent crust.
2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting), cut the butter into the flour mixture until it resembles coarse crumbs. You should still see small pieces of butter, about the size of peas. These small pieces of butter are what create the flaky texture of the shortbread.
3. Add Wet Ingredients: In a separate small bowl, whisk together the egg yolk, heavy cream, and orange zest. Pour this mixture into the bowl with the flour and butter.
4. Form the Dough: Use a fork or your hands to gently mix the wet and dry ingredients until a dough just comes together. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough crust. The dough should be slightly crumbly but hold together when pressed.
5. Chill the Dough: Wrap the dough in plastic wrap and flatten it into a disc. This helps it chill evenly. Refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough allows the gluten to relax and the butter to solidify, which prevents the crust from shrinking during baking.
6. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom with cooking spray or butter. This will prevent the crust from sticking and make it easier to remove the tart after baking.
7. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle slightly larger than the tart pan. Gently transfer the dough to the tart pan and press it into the bottom and up the sides.
8. Trim and Prick the Crust: Trim any excess dough from the edges of the pan. Use a fork to prick the bottom of the crust all over. This prevents the crust from puffing up during baking.
9. Blind Bake the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape during baking. Bake for 15 minutes.
10. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Bake for another 10-15 minutes, or until the crust is lightly golden brown. Watch it carefully to prevent burning.
11. Cool Completely: Let the crust cool completely in the tart pan before filling it with the ganache.

Preparing the Orange Infused Dark Chocolate Ganache:

1. Heat the Heavy Cream: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
2. Pour Over Chocolate: Remove the saucepan from the heat and pour the hot cream over the finely chopped dark chocolate in a heatproof bowl.
3. Let Sit: Let the mixture sit for 1 minute to allow the heat from the cream to melt the chocolate.
4. Whisk Until Smooth: Gently whisk the cream and chocolate together until smooth and glossy. Start from the center and work your way outwards. Be patient and continue whisking until all the chocolate is melted and the ganache is homogenous.
5. Add Butter, Orange Juice, Zest, and Liqueur: Add the softened butter, fresh orange juice, orange zest, orange liqueur (if using), and a pinch of sea salt to the ganache.
6. Incorporate Ingredients: Whisk until all the ingredients are fully incorporated and the ganache is smooth and silky. The butter will add richness and shine, while the orange juice and zest will infuse the ganache with a bright citrus flavor. The salt enhances the chocolate’s flavor.
7. Cool Slightly: Let the ganache cool slightly for about 10-15 minutes before pouring it into the prepared shortbread crust. This will help it set more evenly.

Assembling the Orange Dark Chocolate Tart:

1. Pour Ganache into Crust: Pour the slightly cooled orange-infused dark chocolate ganache into the cooled shortbread crust. Spread it evenly with a spatula.
2. Chill the Tart: Refrigerate the tart for at least 2-3 hours, or preferably overnight, to allow the ganache to set completely. This will make it easier to slice and serve.

Preparing the Candied Orange Peel Garnish (Optional):

1. Prepare the Orange Peel: Wash the orange thoroughly. Using a sharp knife or vegetable peeler, carefully remove the peel in strips, avoiding as much of the white pith as possible (the pith is bitter).
2. Blanch the Peel: Place the orange peel strips in a small saucepan and cover with cold water. Bring to a boil, then drain the water. Repeat this process 2-3 times. Blanching removes some of the bitterness from the peel.
3. Make the Sugar Syrup: In the same saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
4. Simmer the Peel: Add the blanched orange peel to the sugar syrup. Reduce the heat to low and simmer gently for about 45-60 minutes, or until the peel becomes translucent and the syrup thickens slightly. Stir occasionally to prevent sticking.
5. Dry the Peel: Remove the orange peel from the syrup with a slotted spoon and place it on a wire rack lined with parchment paper. Let the peel dry completely for several hours, or overnight.
6. Optional: Toss in Sugar: Once the peel is dry, you can toss it in granulated sugar for a crystallized effect.

Serving the Tart:

1. Remove from Pan: Carefully remove the chilled tart from the tart pan by gently lifting it from the bottom.
2. Garnish (Optional): Decorate the tart with candied orange peel, a dusting of cocoa powder, or a sprinkle of sea salt.
3. Slice and Serve: Slice the tart with a sharp knife and serve chilled. The rich, dark chocolate ganache and the bright orange flavor make this tart a decadent and satisfying dessert.

Conclusion:

This isn’t just another dessert recipe; it’s an experience. The vibrant zest of orange dancing with the deep, luxurious notes of dark chocolate creates a symphony of flavors that will tantalize your taste buds. I truly believe this orange dark chocolate creation is a must-try for anyone who appreciates a sophisticated and utterly satisfying treat. The combination is unexpected, yet undeniably perfect, offering a delightful balance of sweetness, bitterness, and citrusy brightness that will leave you craving more.

But why is this recipe so special? It’s the simplicity, the elegance, and the sheer deliciousness of the final product. It’s a recipe that’s easy enough for a weeknight indulgence, yet impressive enough to serve at a dinner party. It’s a versatile base that you can customize to your heart’s content, making it uniquely your own.

Speaking of customization, let’s talk serving suggestions and variations! Imagine these decadent squares served alongside a scoop of vanilla bean ice cream, the cold creaminess melting into the rich chocolate. Or, for a truly indulgent experience, pair them with a glass of your favorite dessert wine – a tawny port or a sweet sherry would be divine.

If you’re feeling adventurous, consider adding a pinch of sea salt to the batter for an extra layer of flavor. The salt enhances the sweetness of the chocolate and the brightness of the orange, creating a truly unforgettable taste sensation. You could also experiment with different types of dark chocolate, from a milder 55% cacao to a more intense 70% or even 85% for a bolder, more bitter experience.

Another fun variation is to add chopped nuts, such as almonds, walnuts, or pecans, for a delightful crunch. Or, for a festive touch, sprinkle the top with candied orange peel or a dusting of cocoa powder before baking. The possibilities are endless!

Serving Suggestions:

• Serve chilled or at room temperature.
• Pair with vanilla ice cream or whipped cream.
• Enjoy with a glass of dessert wine or a cup of coffee.
• Garnish with candied orange peel or a dusting of cocoa powder.

Variations:

• Add a pinch of sea salt to the batter.
• Use different types of dark chocolate (55%, 70%, or 85% cacao).
• Incorporate chopped nuts (almonds, walnuts, or pecans).
• Add a swirl of orange marmalade to the batter before baking.

I’m so excited for you to try this recipe and experience the magic of orange dark chocolate for yourself. I’ve poured my heart into creating a recipe that’s both delicious and easy to follow, and I truly believe you’ll love it as much as I do.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise, you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Did you try any of the variations? Did you pair it with a particular wine or dessert? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy baking! Let me know if you have any questions, I’m always happy to help. I hope this becomes a staple recipe in your home, bringing joy and deliciousness to your table for years to come.