Friday, February 13, 2015

Dark Chocolate Covered Orange Slices

Dark Chocolate Covered Orange Slices

Two things in life that I really like are dark chocolate and candied orange peel. Many many times the current wife and I share store bought orange slices with chocolate and... they never last. Then I learned how to make my own and they are fabulous! ...but they don't last either.  I would lie to you if I tell you that we fight for the last piece. I fear her... she always gets the last piece. Life.

When on vacation this Christmas we bought a box of chocolate dipped orange slices, which honestly I have never seen or try. I know... sad, but that is the absolute true. The wife and I really really liked them, so I came back home determined to make them happen. I did. I guess once you have done the peels, then the slices don't look that hard to make.

Just to try I only made one orange. The slices were not even, buy next time they will. In any event, they turned out to be really tasty. I'm hiding the last one under my pillow. I outsmarted her!

So... here I am, sharing with you my new discovery. Next time I will make two or three oranges. I will just keep them in the fridge until  one hour prior to consumption, I'll take them out to allow them to be room temperature which is their best state. They won't last....if the wife is around...

Dark Chocolate Covered Orange Slices

Cooking Time: 60 Minutes   Makes 6 servings

2 Cups of water
1 Cup of sugar
2 Tbsp Clear syrup (corn syrup)
1 Large Navel orange
1 Cup of 70% Dark chocolate bits

Cooking Instructions

1. In a large  heavy pot -the larger the better- bring the water to a boil.
Add the sugar and stir until incorporated. 

2. Reduce the heat to medium low (or the sugar will crystalize) and add the syrup. Stir until incorporated. 

3. While the water is boiling, wash and scrub the orange (you can do more than one: just modify the water and sugar proportions).

4. Slice the orange (1/8 “ slices). Discard the bottom and top.
Place the orange slices in the sugar mix and bring it to a rolling boil for 5 minutes, then turn the slices -carefully- and allow it to keep boiling for another 5 minutes.

5. Reduce heat to low and let it simmer for about 40 minutes, turning the slices every 10 minutes, just making sure that they don’t break.

6. Eventually you will have almost no syrup left and the white part of the oranges will look a bit translucent. Remove the slices once the syrup barely covers the bottom part of the slice.

7. Put the slices on parchment paper and allow it to cool a bit.

8. Preheat the oven to 200˚F

9. Put the parchment paper on a cooling rack and put the cooling rack on a cookie sheet. Place the oranges in the oven and allow them to bake for about 30 minutes or so, turing the slices every 10 minutes. Eventually the slices will look a bit dry. Remove from oven and allow them to cool for one day.

10. Next day we are going to temper the chocolate: Take a heat proof bowl that will fit on top of a pot. The water should never touch the pot (heat should be medium high)

11. In the bowl put 1/4 cup of chocolate and allow it to melt completely ( at 105˚F the chocolate is ready for the next step), then reduce the heat to low. Stir occasionally.

 12. Add 1/4 cup of chocolate and incorporate without heating or just heating when necessary. Stir to incorporate.  Once fully incorporated we’ll add the last 1/4 cup of chocolate and stir until melted, stirring constantly until you get an even silk looking chocolate.
Remove from heat and dip each orange slice and place them on another clean piece of parchment paper. Do not allow the chocolate to cool or to become more dense!…always keep a balance between warming up the chocolate and dipping the oranges.

13. When you have finished dipping all slices, then allow them to cool for 30 minutes, then place in the fridge and keep them there for at least 1 hour.

14. The slices are ready! I keep them uncovered until they are gone, that is, half a day.

15. Enjoy!

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