Candied Orange Slices Dipped In Chocolate Recipes

CANDIED ORANGE SLICES WITH DARK CHOCOLATE

Steps:

• Line a baking sheet with parchment paper and set aside. Next, slice the Cara Cara Oranges into 1/4" slices removing any seeds.
• In a wide, large skillet combine granulated sugar and water. Bring the skillet to a boil and continue continue to whisk until the sugar has dissolved. Next, add the orange slices to the skillet and lay in an even layer. Bring the skillet to a simmer. Let the orange slices simmer for about 1 hour uncovered or until they become transparent.
• Once the orange slices have become transparent, place the slices on the baking sheet lined with parchment paper. Let the orange slices dry for at least 24 hours uncovered. They will still feel a bit sticky but that's okay.
• Next, place the chocolate chips in a microwave safe bowl and melt on high for 10 to 15 second intervals. Once melted, dip half an orange slice into the chocolate and place back on the parchment paper to set. Sprinkle with sea salt if desired. Repeat process until all orange slices have been dipped. Wait for about 15 minutes until the chocolate hardens to serve.

CHOCOLATE-DIPPED ORANGE PEEL

Steps:

• Making the Candied Orange Peel
• Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 cups water and a pinch of salt. Bring to a boil over high heat and boil for 5 Minutes. Drain. Repeat this process one more time.
• Put 1 cup of the sugar and 1 2/3 cups water in a clean saucepan and bring to a boil, stirring until the sugar dissolves. Add the blanched orange peel to the boiling syrup, immediately remove from the heat, cover the pan, and set aside overnight at room temperature.
• The next day, drain the peel, reserving the syrup. Add 1/3 cup of the remaining sugar to the reserved syrup, bring to a boil, and return the peel to the syrup. Remove from the heat, cover, and set aside overnight at room temperature. Repeat this process three more times, over three nights, adding 1/3 cup sugar each time. Once the peel is candied, let drain at room temperature for 1 day, then cut into thin slivers. (The peel can be stored in an airtight container for up to 1 month.)
• Dipping
• Temper the dark chocolate . Using a fork, dip each strip of candied orange peel in the chocolate, then lay it on an acetate sheet. Refrigerate the chocolate-dipped strips for 10 Minutes before detaching from the sheet. (Store in a cool place away from moisture for up to 1 month.)

CHOCOLATE-AND-NUT-CRUSTED CANDIED ORANGE

Steps:

• Dip half of each orange slice into chocolate; roll dipped edges in nuts and place on a parchment-lined baking sheet. Add a few pieces of candied ginger.
• Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

CHOCOLATE-DIPPED CANDIED ORANGE PEEL

Steps:

• With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. , Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips. , In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. , Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray.