Bittersweet-Chocolate Bark with Candied Orange Peels - PCOS-Friendly Recipe

Servings: 1

Dessert

This Bittersweet-Chocolate Bark with Candied Orange Peels is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Grace Parisi In this smart recipe, Grace Parisi boils orange peels in water, simmers them in sugar syrup, and coats them in sugar. Then she tosses them with pistachios and spreads them over chocolate for a divine bark.

Ingredients

Peels from 2 navel oranges
3 1/2 c. sugar
1/4 c. light corn syrup
1 lb. bittersweet chocolate (preferably 66%)
1/2 c. unsalted roasted pistachios (2 1/2 ounces)

Instructions

Using a sharp knife, remove the bitter white pith from the orange peels so they are about 1/8-inch thick; cut the peels into 1/4-inch-wide strips. Transfer the peels to a saucepan filled with cold water; bring to a boil and boil the peels for 7 minutes. Drain. Repeat with fresh water, until the orange peels are tender, 15 minutes total. Drain.
Rinse out the saucepan. Add 2 1/2 cups of the sugar, the corn syrup and 2 cups of water and bring to a boil, stirring until the sugar is dissolved. Add the orange peels and simmer over low heat until slightly translucent, about 30 minutes.
Spread the remaining 1 cup of sugar in a pie plate. Using a slotted spoon, lift the candied peels from the syrup, letting the syrup drip back into the saucepan; transfer the peels to the pie plate. Toss the warm peels in the sugar to coat thoroughly. Let the peels cool completely in the sugar, tossing occasionally, about 30 minutes.
Line a cookie sheet with parchment paper. In a double boiler set over a pot of simmering water, heat the bittersweet chocolate until two-thirds melted. Remove from the heat. Stir the chocolate with a rubber spatula until it is completely melted and registers about 90 degrees on an instant-read thermometer.
Spread the warm chocolate on the parchment paper to a rough 9-by-13-inch rectangle. Working quickly, so the chocolate doesn't set, pick out the orange peels, reserving the sugar for another use. Scatter the orange peels and pistachios evenly over the melted chocolate; gently tap the cookie sheet on the work surface to flatten the chocolate and allow the toppings to sink in slightly. Refrigerate for about 15 minutes, just until firm. Cut or break the bark into 2-inch pieces and serve.

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Frequently Asked Questions

Is Bittersweet-Chocolate Bark with Candied Orange Peels good for PCOS?

Yes, this Bittersweet-Chocolate Bark with Candied Orange Peels recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Dessert with PCOS?

Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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