Line a baking sheet with parchment paper or silicone baking mat.
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. Add the chocolate and orange extract and stir until melted and smooth. Do not overheat white chocolate or it will seize.
Remove the bowl from the pan and wipe the condensation from the bottom. Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring.
Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. Tap the pan firmly several times on the counter to settle the chocolate. With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark.
Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift!
If the orange tinted chocolate gets too firm to drizzle, stir in about 1/2 teaspoon vegetable oil until smooth and loosened.
Recipe courtesy of Claire Robinson