1 navel orange
8 ounces bittersweet or semisweet chocolate, chopped
2/3 cup macadamias, coarsely chopped
1/8 teaspoon coarse salt
I always look forward to the holidays. I know I'll be able to eat certain treats that I only enjoy at the end of the year. Nothing is better than breaking off a thick piece of choolate bark and sharing with friends.
Line a small (9-by-13-inch) baking sheet with aluminum foil; refrigerate. With a vegetable peeler, remove zest from half the orange. With a sharp knife, cut zest into very thin strips, each about an inch long.
Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted and completely smooth. Mix in half the zest and macadamias. Immediately, pour onto prepared baking sheet; with a flexible rubber spatula, spread into an 8-by-10 inch rectangle about 1/4-inch thick. (To help spread chocolate, tip baking sheet up and down.) Sprinkle with remaining zest, nuts, and coarse salt.
Refrigerate until firm, about 30 minutes.