Dark Chocolate and Orange Bark Recipe

Make candied orange: heat water and sugar in a saucepan over medium-low heat. Once simmering, add orange (sliced into thin rounds), submerging fully. Cook until translucent, about 30 to 45 minutes or until sugar syrup registers 110°C on a candy thermometer. Drain and let slices dry overnight.

Make sugar mint leaves: whisk 1 egg white until frothy. Dip mint leaves in egg white; remove excess egg white with your fingers. Place leaves on a wire rack. Sprinkle both sides with sugar. Leave to dry overnight.

Melt and temper dark chocolate. Mix in ground cinnamon. Pour chocolate mixture onto a wax paper-lined sheet pan. Scatter chopped candied oranges and sugar mint leaves on top. Let chocolate set briefly in the freezer, about 5 minutes, then break into pieces.