Chocolate Orange Fruit Bark--From BHG Recipe
Chocolate Orange Fruit BarkA fruit-filled chocolate bark with a hint of orange. Perfect candy for the Christmas holidays or any time!
I'm having a really nice walk down memory lane with the new Better Homes & Gardens® cookbook I was sent to review.
16th Edition of Better Homes & Gardens CookbookYears ago, when I first got married, I made my first candy recipe, English Toffee, out of that book. It got me hooked on candy making!
Barks were not in the old book--guess because they were not popular 30-odd years ago, but they are included in the newest edition. There's a basic recipe and many variations on the side of the page. Here's a couple of variations~~
And this is the one I used of these variations to make this. It's the "dried fruit" bark and I chose to use dried cherries. Absolutely fantastic!
Smooth as silk textureAnd I learned something new from this book; the reason my other attempt at making bark was a minor fail. You MUST use confectioner's coating--at least 50%--to get that smooth, silky appearance and texture. Confectioner's coating is also known as candy melts (that's a Wilton trade name), almond bark, candy coating or summer coating.
I decided to drizzle some melted vanilla candy coating on top of my bark just for a dramatic look, but it's totally not necessary. I just melted that according to package directions and used about 4 oz of the chips.
- Chocolate Orange Fruit Bark 6 oz semi-sweet chocolate, chopped
- 6 oz chocolate -or- vanilla-flavor candy coating, chopped
- 1 tbs shortening
- 1-2 tsp finely shredded orange or lemon peel (optional)
- 1 1/2 cups dried fruit (raisins, cranberries, cherries, etc)
Line a large baking sheet with heavy foil; grease foil and set aside.
In a large microwave-safe bowl combine candy coating, chocolate, and shortening. Microwave, uncovered on 100% power (high) for 1 1/2 to 2 minutes or until chocolate melts, stirring every 30 seconds. If desired, add citrus peel; mix in fruit.
Pour mixture onto the baking sheet. Spread about 1/4 inch thick.
Chill candy about 30 minutes or until firm. Use foil to lift candy; carefully break into pieces. Store between sheets of waxed paper in an airtight container. Refrigerate for up to 2 weeks.
Recipe duplicated from latest edition of the Better Homes & Gardens Cookbook with permission from Better Homes & Garden & the publisher.
Chocolate Orange Fruit Bark
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