Candied orange dipped in chocolate
Candied orange slices are simmered in a sugar syrup until translucent and then dipped in rich dark chocolate, creating a delightful sweet and tangy treat. These visually appealing snacks are perfect for special occasions or as a sweet indulgence.
Cook time 15 min
Prep time 365 min
Ingredients:
2 oranges1 cup water
1 cup sugar
1 cup dark chocolate
Candied oranges dipped in dark chocolate are a delightful treat that's both visually appealing and delicious. The combination of the tangy orange peel with the rich, smooth dark chocolate creates a balance of flavors that's irresistible. This simple recipe requires just a few ingredients and a bit of patience, but the end result is well worth it. Perfect for gifting, special occasions, or just indulging your sweet tooth, these candied orange slices are sure to impress.
Instructions:
- Wash the oranges thoroughly to remove any wax or residues from the peel.
- Slice the oranges into thin rounds, about 1/4 inch thick. Remove any seeds as you go.
- Fill a medium-sized pot with water and bring it to a boil.
- Add the orange slices to the boiling water and blanch them for 2-3 minutes.
- Remove the orange slices from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking process. This helps to soften the peel and remove any bitterness.
- Drain the orange slices and pat them dry with paper towels.
- In a medium saucepan, combine 1 cup of water and 1 cup of sugar.
- Heat the mixture over medium heat, stirring occasionally until the sugar has completely dissolved.
- Once the sugar has dissolved, add the orange slices to the saucepan.
- Reduce the heat to low and simmer the orange slices in the syrup for about 1 hour. Stir occasionally to ensure the slices are evenly coated and not sticking to the pan.
- The oranges are done when the peel becomes translucent and the syrup has thickened slightly.
- Carefully remove the candied orange slices from the syrup using a slotted spoon.
- Place the slices on a wire rack set over a baking sheet lined with parchment paper to catch drips.
- Let the orange slices dry for at least 4-6 hours, or overnight if possible. They should no longer be sticky to the touch.
- Once the orange slices have dried, prepare to dip them in chocolate.
- Chop the dark chocolate into small pieces and melt it using a double boiler method (place a heatproof bowl over a pot of simmering water, ensuring the bowl doesn't touch the water), or melt it in the microwave in short bursts, stirring frequently until smooth.
- Dip each candied orange slice halfway into the melted chocolate, allowing any excess chocolate to drip off.
- Place the dipped slices back onto the wire rack or a sheet of parchment paper to set.
- Optionally, you can sprinkle a pinch of sea salt or finely chopped nuts on the chocolate before it sets for added flavor and texture.
- Allow the chocolate-dipped orange slices to set completely at room temperature. If you’re in a hurry, you can place them in the refrigerator for a few minutes until the chocolate hardens.
- Once the chocolate has set, your candied orange dipped in chocolate slices are ready to enjoy!
- Store any leftovers in an airtight container at room temperature for up to a week.
By following these straightforward steps, you can create your own batch of luscious candied oranges dipped in chocolate. The process may seem a bit lengthy, but the reward of biting into a piece of sweet, tangy, and slightly bitter orange enveloped in rich dark chocolate makes it all worthwhile. Whether you share them with friends and family or keep them all to yourself, these candied orange slices are bound to become a favorite recipe.
Candied orange dipped in chocolate FAQ:
Simmer the orange slices in the syrup for about 1 hour. Keep an eye on them, stirring occasionally, until the peel becomes translucent and the syrup thickens slightly.
Store the candied orange slices in an airtight container at room temperature for up to a week. Ensure they are completely dry before storing to prevent stickiness.
Yes, you can use milk chocolate or white chocolate if preferred. Keep in mind this will change the flavor profile of the final treat.
If the orange slices are still sticky after 4-6 hours of drying, consider drying them longer at room temperature or placing them in a low-temperature oven (around 200°F) for a short period to help reduce moisture.
Blanching the orange slices helps soften the peel and removes some of the bitterness, making them more pleasant to eat when candied.
Tips:
- Ensure the orange slices are thin and evenly cut for consistent cooking.
- Blanch the orange slices for about 1 minute before candying to reduce bitterness.
- When simmering the orange slices in the sugar syrup, ensure they are fully submerged for even coating and flavor infusion.
- Allow the candied orange slices to dry completely before dipping them into melted chocolate to avoid a runny mess.
- Use high-quality dark chocolate for the best flavor and smoothest texture.
- Lay the dipped orange slices on parchment paper to avoid sticking and for easy cleanup.
- Store the candied oranges in an airtight container to maintain freshness and prevent moisture absorption.
Nutrition per serving
4 ServingsCalories 270kcal
Protein 5g
Carbohydrates 90g
Fiber 8g
Sugar 80g
Fat 24g
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