Honeycomb Chocolate Bark with Sesame and Candied Orange Tips, FAQ & printable recipe

Tips for success

Use a thin, sharp knife warmed in hot water and wiped dry before each cut. Clean edges make the bars look professional, and wiping between cuts keeps toffee and sesame from smearing across the chocolate face. Work with a steady, straight motion rather than sawing.

Keep the kitchen cool while you work. Warm air softens the grated milk chocolate and makes the dark chocolate base slow to set. If your room is warm, place the tray in the refrigerator for about 30 minutes to firm the surface, then let it rest briefly before cutting so the bars do not crack.

Variations

• Hazelnut and pistachio: Replace the almonds and cashews with chopped toasted hazelnuts and pistachios. The bark keeps its crunch, and the toasted notes sit well against the dark chocolate and honeycomb toffee.
• Ginger instead of orange: Use chopped crystallized ginger in place of the candied orange peel for a warmer, spicier bite. Keep the same amount so the surface stays balanced with the nuts and sesame seeds.
• Extra sesame crunch: Toast the sesame seeds in a dry pan until golden, then cool them before scattering over the top. Toasting deepens their nutty flavour and makes the sesame stand out more clearly against the chocolate.
• Dried fruit mix: Swap the candied orange peel for chopped dried apricots or cranberries. The fruit adds chewiness and a gentle tartness that lifts the sweetness of the milk chocolate topping.

Storage and make-ahead

Fridge

Store in an airtight container in a cool, dry place for up to one week. Refrigerate only if the kitchen is warm, and let bars rest 15 minutes before serving.

Freezer

Freezing is possible for up to 2 months in an airtight container. Thaw the bars unopened in the refrigerator to limit condensation on the chocolate.

Reheat

No reheating is needed. Serve the bark at cool room temperature for the best snap and gloss.

Store the bars in a single layer or with parchment between layers, in an airtight container kept in a cool, dry place away from direct sunlight and strong odours. Chocolate absorbs smells easily, so keep the container away from onions, spices and other strong foods. At cool room temperature the bark keeps its snap and gloss for about one week.

Avoid moisture, since condensation dulls the surface and softens the toffee. If the kitchen runs warm, store the bars in the refrigerator in a sealed container and bring them back to room temperature for about 15 minutes before serving so the chocolate tastes its best.

This bark is well suited to making a day or two ahead. Once the slab is set and cut, it holds its crunch and gloss for several days, so you can prepare it before a gathering and simply arrange the bars on a platter when guests arrive.

The honeycomb toffee is the most delicate component, so press it on at the last stage of assembly and avoid handling it more than necessary.

If you buy honeycomb toffee in advance, keep it sealed in a dry place until you need it. Grate the milk chocolate and chop the nuts and candied peel the day before, storing each separately in airtight containers. Assembling the full tray on the same day you serve it gives the freshest texture.

Serving ideas

Serve the bars at cool room temperature so the chocolate tastes glossy and the toffee stays crisp. Arrange them on a board or a small platter, with the sesame seeds and golden toffee facing up.

A small bowl of extra flaky salt on the side lets guests add a touch more to their taste. The bark pairs well with coffee, black tea or a glass of cold milk after a meal.

For a dessert table, cut the bark into smaller pieces and offer them alongside fresh fruit or a simple cheese board. The bold dark chocolate and bright candied orange make a good contrast to mild cheeses and crisp apples. Wrap a few bars in parchment and tie them with string for an easy homemade gift that keeps well.

Frequently asked questions

Recipe card

Honeycomb Chocolate Bark with Sesame and Candied Orange

Prep 25 minCook 5 minRest 1 hTotal 1 h 30 minServes 16

Ingredients

• 8 oz milk chocolate, in a solid bar, for grating
• 12 oz dark chocolate, chopped
• 4 oz honeycomb toffee, store-bought or made ahead, broken into pieces
• 1/2 cup almonds, roughly chopped
• 1/2 cup cashews, roughly chopped
• 1/3 cup candied orange peel, chopped
• flaky salt, for serving
• 2 tbsp sesame seeds

Instructions

1. Set a box grater over a wooden board. Hold the solid bar of milk chocolate firmly and grate it across the large holes until you have fine curls and shavings. Keep the shavings on the board, then set them aside for the top of the bark.
2. Line a baking tray with parchment paper, pressing it flat into the corners. Melt the chopped dark chocolate in a heatproof bowl over barely simmering water, or in short bursts in the microwave, stirring until smooth and glossy.
3. Pour the melted dark chocolate onto the parchment. Spread it evenly with an offset spatula into a thick, level layer that reaches the edges of the tray.
4. Break the honeycomb toffee into irregular pieces. Press them gently into the surface of the melted chocolate, spacing them across the whole tray so each bar will carry some golden crunch.
5. Scatter the chopped almonds, cashews and candied orange peel over the top. Press them lightly so they stick into the chocolate.
6. Sprinkle the flaky salt and sesame seeds evenly over the whole surface. Scatter the grated milk chocolate shavings over the top as well.
7. Leave the tray at cool room temperature, or refrigerate it, until the chocolate is completely firm when pressed. This takes about one hour at room temperature.
8. Lift the parchment and the slab onto a board. Use a long chef's knife, warmed in hot water and dried, to cut the bark into neat rectangular bars.

Contains: milk, tree nuts, sesame, gluten, eggs, soy

Estimated nutrition per serving

Calories

420

Protein

6.5 g

Carbohydrates

40 g

Fat

26 g

Fiber

2.5 g

Sugar

32 g

Sodium

120 mg

Automatic estimate from the ingredient list, not laboratory-verified.