Want to be a hit at your upcoming get together? All you have to do is bring this homemade, orange-infused chocolate bark, which combines delicious milk chocolate with creamy white chocolate, a little bit of orange extract, and exquisite edible flowers. It’s one of those effortless recipes that takes no time to make and ends up being the center of attention!
This sweet treat, inspired by our fabulous spring floral selections, is blossoming with tastiness:
Orange-Infused Chocolate Flower Bark
Here’s what you need:
- Two 12-oz. bags of white chocolate chips
- Two 12-oz. bags of milk chocolate chips
- 1 tsp. oil-based orange extract
- Edible flowers
- A hammer, or knife
Melt your milk chocolate in either a double broiler or a microwave. Both work just as well, so if you’re short on time, then zap it. Just make sure you check and stir every 30 seconds if you go the microwave route. After it’s completely melted, add one teaspoon of your orange extract and stir well. You can add more to taste.
Pour your melted, orange-infused milk chocolate into a greased 8×11 dish, or pour it out onto a wax paper-covered baking sheet. Smooth it out with a spatula, pop it in the freezer and move on to step two.
While the milk chocolate layer is hardening in the freezer, melt your white chocolate chips. We opted to only use the orange flavoring in the dark chocolate, but if you want an extra dose of orange flavor, add some to the white chocolate, too. After the dark chocolate has semi-hardened (it should take about 10-15 minutes), layer the white chocolate on top and smooth it out with your spatula.
Next, add your edible flowers (we bought ours at a health foods store, but they’re available in most major grocery stores in the fresh herb section). To make the bark easier to eat, tear off individual petals and then place them into the still-wet white chocolate. Press ever-so-slightly with a toothpick or clean fingers to make sure the flowers stick.
Pop the bark back in the freezer and let it set for 20-30 minutes.
Now comes the fun part: breaking the chocolate! Note that the chocolate “shatters” more easily when it is very frozen, so let it freeze for a good hour if you go this route. Alternatively, we found that cutting into the bark with a knife and then lifting it out of the dish to break with our hands was also pretty effective. If you use the baking sheet and wax paper method, you can peel the chocolate away from the wax paper and break it apart with your hands.
Serve and enjoy!
+What kind of sweet treats make you think spring?