Updated Nov 24, 2014Chatelaine
- Finely grate 2 tsp (10 mL) peel from orange. Finely grate 1 tsp (5 mL) ginger. Pat both dry with paper towel. Line a baking sheet with wax paper. Place chocolates in separate bowls or large measuring cups. Microwave white chocolate on medium, stirring halfway through, until almost melted, 3 to 4 min. Stir until completely melted. Stir in orange peel. Repeat melting with semi-sweet chocolate and stir in fresh ginger.
- Pour semi-sweet chocolate onto wax paper forming 3 thick strips about 10 in. (25 cm) long, leaving a 1-in. (2.5-cm) space between strips. Pour white chocolate into spaces. Spread strips out so they touch; it’s okay if they run into each other. Draw a knife tip back and forth across strips to create a marbled effect. (Large swirls look best.) Sprinkle with candied ginger. Refrigerate until hardened, 45 to 60 min. Break into pieces. Bark will keep well, in an airtight container or in a sealed plastic bag, in refrigerator up to 1 week.
A delicious, slightly spicy bark.