Chocolate Orange Bark

1

In a double boiler, melt the chocolate chips with the coconut oil, then stir in the vanilla and orange extract until fully combined. (Microwave option: heat the chocolate in very short bursts, stirring between each, to prevent burning.)

2

Pour the chocolate mixture onto a parchment-lined baking sheet and spread into an even layer. Sprinkle it with flaky sea salt and orange zest.

3

Refrigerate for 40 minutes, or until fully set.

4

Break into pieces and keep refrigerated until serving.

5

Substitutions: Dark chocolate can be swapped for semi-sweet, milk, or white chocolate, and the sea salt/orange zest can be omitted if preferred.