Chocolate Dipped Candied Orange Slices Recipes

CHOCOLATE DIPPED CANDIED ORANGE SLICES

Steps:

• In a medium saucepan, combine sugar and water.
• Heat mixture until sugar dissolves completely and mixture starts to boil.
• Remove from heat, pour into wide, shallow Tupperware, and cool completely.
• When syrup has cooled completely layer your sliced oranges in the syrup, pushing them down until all are mostly covered.
• Cover container to seal and place in refrigerator overnight (I've left them for as long as two days before candying.)
• Preheat oven to 170 degrees F. (You can have some variation here - please see notes.)
• Line a baking sheet with parchment paper. Nest a wire cooling rack on top of the parchment.
• Place your oranges on the wire rack. (The wire rack allows the drying to come from top and bottom so that they oranges can dry evenly).
• Place oranges in oven. If you have a convection feature on your oven, turn it on. Leave the oven cracked open about 2 inches.
• Dry oranges for 2 to 2 and 1/2 hours, rotating pan every 30 minutes, and flipping oranges every hour to maintain uniform drying.
• You will know that the oranges are done when they are pliable and dry to the touch.
• Let oranges cool completely.
• Temper your chocolate over a double boiler (here are some handy tempering instructions) or heat chocolate morsels in microwave in 15-30 second increments at 50% power until melted.
• Dip 1/2 of orange into chocolate and place on waxed paper.
• If desired, sprinkle fleur de sel (or other coarse salt) over top of chocolate.
• Let cool until set.

CANDIDED ORANGE SLICES DIPPED IN CHOCOLATE

Steps:

• 1. ORANGE SLICES: Wash oranges in warm water real well and dry with paper towels. Cut each orange into 1/4 inch slice, discarding stem ends. SET ASIDE.
• 2. Fill a large pot (10 inch or so) 1/2 full with cold water. Bring to a boil, slide orange slices into boiling water and blanch for three minutes.Remove from heat and gently drain into colander. Repeat process except the second time, remove slices with a slotted spoon and dip into ice water to stop cooking process. NEVER STIR SLICES, just push down if they float to the top in ANY PROCESS. Drain well on rack and allow to cool.
• 3. In a 10 inch heavy gage pot bring 2 cups of water and 3 1/2 cups of sugar to a low boil over medium heat. Stir until all sugar has dissolved. Slide orange slices into hot sugar water. Separating slices and simmering gently for one hour, uncovered. If necessary, gently push slices down, but DO NOT stir. The sugar water will get syrupy.
• 4. Removed from heat. Lift each slice with a slotted spoon on to a rack with parchmet paper under the rack, place in single file to cool and drain for 1-2 days. (After slices have quit dripping they can be placed in the oven on wax paper to finish drying over night with oven ligh on.) Or, they can dry in an oven on lowest temperature, mine is 200 degrees F.
• 5. When slices are dry, toss in granulated sugar, place back on rack in single file. Do not stack they will stick together. Store in single file in air tight container in cool place. You may dip in chocolate first as follows.
• 6. CHOCOLATE FOR DIPPING: Melt all chocolate (except the reserved 2 ounces)in top of a double boiler over boiling water. When melted, add your pinches of chili powder, combine,then add the rest of chocolate (2 oz)
• 7. Dip orange slice half way into chocolate, gently shaking off excess chocolate. Place slices on wax paper in single file to cool. Work quickly with the slices. If chocolate becomes too thick place back over boiling water to thin. When dry, store single file in an air tight container in a cool area.
• 8. THESE SLICES WITH OR WITH OUT CHOCOLATE ARE NICE TO DRESS UP A CAKE OR TRAY WITH CLEAN, SHINNY MAGNOLIA LEAVES. **** YOU CAN CUT THE SLICES INTO ONE HALF OR ONE FOURTHS, BEFORE DIPPING IN CHOCOLATE. YOU CAN ALSO DO THE SAME PROCESS WITH LEMON SLICES.

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.

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.

CANDIED ORANGE SLICES DIPPED IN CHOCOLATE

Steps:

• Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
• 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 medium heat.
• Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
• Remove from heat and cool to room temperature.
• 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; 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.
• After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
• While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
• When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
• Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
• Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
• Place the orange slices on a sheet of wax paper to set.
• Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.