2: Pour 100 g dark chocolate and 1 tablespoon oil into a glass, place the glass in a small saucepan and fill with water. The spoonful of oil is there to give the chocolate a nice shine after coating.
3: Place on a low heat and let the chocolate melt...
4: ...stirring occasionally.
5: The chocolate should be completely melted and smooth.
6: Remove the pan from the heat and place it on your work surface. Dip a bark halfway into the chocolate. Tap to remove excess chocolate.
8: Do this for all the barks, then put the plate in the fridge to let the chocolate harden.
9: Remove the orangettes from the leaf, then put them in a jar to enjoy.
Remarks
For a version with almonds or hazelnuts, dip each bark, with the chocolate still warm, into a plate full of almond powder ( roasted if necessary). You'll see a lot of recipes where the chocolate is melted in a bowl, but this is a bad idea. It's much better to use a narrower, taller glass, which is much more practical.