Chocolate almond bark with blood orange candy canes

By Gabe Mensah
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  • 3/4 cup white chocolate chips
  • 1.5 cups dark chocolate, chopped
  • 1 tablespoon blood orange olive oil
  • 1/2 cup blood orange candy canes, crushed
  • Vanilla bean
  • Sea salt


  • Add your choice of seeds (sunflower, pumpkin or sesame), dried fruit (cherries, chopped dates, figs, apricots), or coconut flakes.


  • If no guests have nut allergies then 1/2 cup of nuts can be used (almonds or walnuts, chopped) instead of seeds


  1. Prepare one baking sheet by lining with a piece of parchment paper.
  2. Melt white chocolate in double boiler or metal bowl set over a pan of simmering water, stirring frequently.
  3. Simultaneously melt the dark chocolate with olive oil in a separate double boiler, stirring frequently.
  4. Once the dark chocolate is melted, add the desired ingredients and stir (seeds, dried fruit, coconut flakes, candy canes, etc).   
  5. Pour evenly on the prepared baking sheet.
  6. Drizzle the melted white chocolate atop the dark chocolate in a decorative pattern. Finish with an even sprinkling of vanilla bean and sea salt.
  7. Set aside to cool (or refrigerate if pressed for time).
  8. Once cool, break into pieces.

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