Step 1

Prepare the Candied Blood Orange Slices (1 to 2 Days in Advance): Trim the ends of the blood oranges, then slice them into ¼-inch thick slices. Carefully remove and discard any seeds. Combine the sugar, water, and light corn syrup in a wide, deep skillet and bring to a boil, whisking continuously until the sugar has completely dissolved.

Step 2

Add the orange slices to the pan in a single layer and bring to a simmer. Simmer the slices in the poaching liquid for roughly 1 to 1¼ hours, uncovered, or until the slices have become nearly transparent. Set a cooling rack in a half sheet pan and set aside.

Step 3

Once the orange slices are transparent, transfer them, allowing any excess syrup to drip back into the pan, and set on the cooling rack, laying them out to dry. Ensure the slices don't touch each other. Allow the slices to dry, uncovered, at room temperature for a minimum of 24 hours to 48 hours, or until mostly dry and minimally tacky. Flip halfway through. Note: The total time will vary depending on the humidity level in your kitchen or house.

Step 4

Prepare the Chocolate Bark: Line a half sheet pan with parchment paper (or silicone mat) and set aside. Place the chopped chocolate in a microwave-safe bowl and melt at the lowest power in 20 to 30 second intervals, stirring with a rubber spatula after each interval. Continue to stir the chocolate gently and melt in short intervals until the chocolate is smooth and fully melted

Step 5

Stir the sliced almonds (reserving 1-2 tablespoons for garnishing) into the melted chocolate and pour the chocolate onto the lined baking sheet. Using an offset spatula, spread the chocolate into a thin layer, ideally just under ¼-inch thick. The melted chocolate won’t fill the entire sheet pan.

Step 6

Distribute and place the candied blood orange pieces onto the melted chocolate and sprinkle with the remaining sliced almonds. Tap the sheet pan on your countertop once or twice. Let chocolate bark sit out, uncovered, for 1 to 2 hours, or until the chocolate is fully set. If you are using un-tempered chocolate, you will need to place the sheet pan into the refrigerator for the chocolate to set. This will take about 20 to 30 minutes.

Step 7

Cut or break the chocolate bark into small pieces. Store the bark in a cool, dry place at room temperature. If using un-tempered chocolate, store in an airtight container in the refrigerator until ready to serve.