Soda Bread with Dark Chocolate and Candied Orange Peel

Line a rimmed baking sheet with parchment paper and butter the paper. In a large mixing bowl, whisk the flour, sugar, salt, baking powder, and baking soda. Add the butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse meal. Stir in the chocolate and orange peel. In a medium bowl, whisk 1 cup of the buttermilk with the egg to blend. Add this to the dry ingredients and stir just until incorporated. If the dough seems dry, add up to 1/4 cup additional buttermilk -- see myNOTE above. Turn the dough out onto a floured work surface and knead gently just until the dough comes together, about 5 times. Form the dough into a 6 1/2-inch round, about 2 1/2-inches high. Transfer to the baking sheet. Bake the bread on the middle rack of the preheated oven until browned and firm when pressed, about 1 hour and 10 minutes. A toothpick inserted into the center should come out clean. Transfer bread to a rack to cool completely, at least 3 hours. Store bread, wrapped in foil, at room temperature. Bread is best eaten within 2 days.