A few weeks back, feeling like something a little more adventurous than my usual daily dose of plain dark chocolate, I decided to check out Lindt Intense Orange. The 85%-90% Lindt varieties are a staple in my home, so I have nothing against the brand, but was rather shocked to find that Lindt Intense Orange contains 17 g of sugar per 40 g serving, as opposed to 5 g in the 85% plain dark chocolate variety made by the same brand. But there were clearly two things absent from the plain dark chocolate; the crunch factor and the infusion of orange.
To recreate those things in a low-sugar way, I kept things very simple. So simple in fact, that I have time to share this recipe before we head to the airport to embark on our summer vacation.
Have a beautiful weekend, all!
❤ MM xx
EASY CHOCOLATE ORANGE BARK
60-100 g 85% dark chocolate
1-2 tsp finely grated orange zest
2-4 tbsp flaked almonds
A sprinkle of berry powder such as acai (optional)
- Line a flat-bottomed dish/tray with baking parchment.
- Melt chocolate using prefered method.
- Pour chocolate into lined tray and top with zest, almond flakes and berry powder if using.
- Pop tray in freezer for around 5 minutes or until chocolate has set.
- Break or cut chocolate into shards. Store uneaten chocolate bark covered in fridge or freezer.