Chocolate Coverfed Orange Slice

Maybe try half the rrecipes?

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4d desserts christmas

This is realistically a 4-day recipe in elapsed time, maybe 5.

Ingredients

  • 4 medium oranges, organic preferred
  • 3 cups water (for syrup)
  • 3 cups sugar (for syrup)
  • extra cup sugar (later, for syrup)*
  • 300g 54% Waitrose Belgian Dark Chocolate*
  • more water
  • ice

Directions - part 1

To remove lye from the orange peel

  1. place oranges in a large pot of water
  2. bring to boil, boil for 2 minutes
  3. discard water, and repate 2 more times (3 total)
  4. remove oranges, put in ice bath and cool to room temp

Directions - part 2

  1. combine sugar and water, boil to make symple syrup, set aside
  2. use mandolin to cut orange into thick slices (top-to-bottom)*
  3. in medium pot, arrange the orange slices, and cover with syrup
  4. bring to boil, reduce to medium, rolling simmer for 45 minutes
  5. during the above time, taste the syrup, and add more sugar*
  6. remove from heat, cover, and let sit at room temperature for 24 hours

Directions - part 3

  1. remove orange slices and let sit in strainer for a few minutes
  2. lay flat on cookie tray with something to catch sugar
  3. let air dry for 24-36 hours.
  4. or dry in ovent at 100c for 1-2 hours*

Directions - part 4

  1. prepare your station with peels on one side, space in the middle for chocolate, and a baking sheet or silcone tray on the other. this will take up about 4 trays, and will have to sit overnight, so have somewhere ready to put them.
  2. cut slices in half
  3. melt chocolate, 1 bar at a time by microwaving in oven at 30% power for 30 seconds, stiring and checking to make sure it doesn’t overheat and seize (split into oil and solids), or do in double boiler.
  4. dip slices into chocolate, set on sheet
  5. let sit overnight
  6. to store, place in sealed plastic container, separate layers with baking sheets.

Notes

  • for the chocolate, we also tried milk and 70%, 54 was the clear winner, but the others had their own charm. important bit was to make sure it didn’t have soy lecithin.
  • the extra sugar for syrup, i think i did a half cup, but do to taste, don’t make too sweet, just beyond bitter
  • for the drying step, you don’t want the oranges to get hard and dry. it’s better to have them on the moist side. we got better results from the air dry – more moist and juicy, but the oven dry wasn’t too bad either, just different. so, this part needs a bit of work.