CANDIED ORANGE SLICES DIPPED IN CHOCOLATE
INGREDIENTS:Yield: 50 slices
● 4 navel oranges
● 2 cups water
● 3½ cups granulated sugar
● 3 cups granulated sugar, as needed for coating
● 2 lbs. semisweet chocolate, chopped into small pieces ( reserve a 2-ounce chunk)
COOKS NOTE*When cooking the orange slices DO-NOT STIR. If someone is helping you make sure they do not stir just them push
down on the orange slices as recipe says.DIRECTIONS:
1. Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into about ¼ inch slices,
(you will have ½ of a slice of orange:DO-NOT peel), discard the ends.
2. In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over
3. Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any
4. Remove from heat and cool to room temperature.
5. Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain
and dry for 24 hours;
COOKS NOTE*I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
6. After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
7. While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler
over 120℉ water:
COOKS NOTE*Chocolate can be melted in the microwave.
8. When all the chocolate is melted and creamy and registers 100℉ on an instant themometer, remove the top section from
the double boiler.
9. Add the 2-ounce of chocolate and gently stir until the thermometer reads 88℉ to 91℉, then remove what remains of the
chunk of chocolate.
10. Now dip the orange slices ⅔of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
11. Place the orange slices on a sheet of wax paper to set.
12. Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120℉ water again until it
reaches 88℉ to 91℉.
13. Cool the chocolate covered slices to room temperature or until the chocolate has completely set. Serve
NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED, THE VIDEO(S) BELOW MIGHT BE OF HELP TO YOU.
U-TUBE VIDEO - HOW TO MAKE CANDIED ORANGE PEELS - Jacques Pépin
U-TUBE VIDEO - HOW TO MAKE CANDIED ORANGE PEEL Rosetta