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1
Line a baking sheet with parchment paper or silicone baking mat.
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2
Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water.
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3
Add the chocolate and orange extract and stir until melted and smooth.
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4
Do not overheat white chocolate or it will seize.
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5
Remove the bowl from the pan and wipe the condensation from the bottom.
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6
Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring.
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7
Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined.
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8
Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch.
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9
Tap the pan firmly several times on the counter to settle the chocolate.
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10
With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark.
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11
Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces.
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12
Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift!
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13
Cook's Note: If the orange tinted chocolate gets too firm to drizzle, stir in about 1/2 teaspoon vegetable oil until smooth and loosened.
