Imagine a luxurious confection that combines the silky smoothness of white chocolate with the vibrant, zesty punch of candied orange peel and the delicate crunch of toasted almonds. These Candied Orange White Chocolate Bars are not just a dessert—they're a sensory experience that transforms ordinary moments into extraordinary memories. Whether you're looking to impress guests, treat yourself, or create a homemade gift that screams gourmet, this recipe is your golden ticket to culinary bliss!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Confectionery
Serves: 12 bars
Ingredients
- 200g white chocolate
- 100g candied orange peel
- 50g crushed almonds
- 1 tsp orange zest
- Pinch of salt
Instructions
- Line a 20x20 cm baking pan with parchment paper, ensuring edges overhang for easy removal.
- Create a double boiler by placing a heat-safe glass bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water.
- Break white chocolate into small, uniform pieces and slowly melt in the double boiler, stirring continuously to prevent burning.
- Remove melted chocolate from heat and let cool for 2-3 minutes to prevent overheating.
- Finely chop candied orange peel and lightly toast crushed almonds in a dry skillet until golden and fragrant.
- Gently fold chopped orange peel, orange zest, and toasted almonds into the melted white chocolate.
- Add a pinch of salt to enhance the chocolate's flavor and mix thoroughly.
- Pour the mixture into the prepared baking pan, spreading evenly with a spatula.
- Tap the pan gently on the counter to remove any air bubbles and ensure smooth surface.
- Refrigerate for 15-20 minutes until chocolate is completely set and firm.
- Use parchment paper edges to lift and transfer chocolate slab to a cutting board.
- Cut into 12 equal rectangular bars using a sharp knife.
- Store in an airtight container in the refrigerator for up to one week.
Tips
- Use high-quality white chocolate for the best flavor and smooth texture.
- Be patient when melting chocolate—low and slow prevents burning.
- Ensure your utensils and bowl are completely dry to prevent chocolate from seizing.
- Toast almonds just until golden to enhance their nutty flavor without burning.
- Let the chocolate cool slightly before adding mix-ins to prevent them from sinking.
- Use a sharp knife and clean it between cuts for precise, clean-edged bars.
- Refrigerate bars for a firmer texture and easier handling.
- For extra elegance, you can drizzle dark chocolate or sprinkle additional orange zest on top.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 15g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 8mg
