Chocolate Candied Oranges
Snack or garnish? Both. The answer is definitely both. These sweet treats are super easy, but they do require a little bit of patience. But, trust. Chocolate dipped candied oranges are so worth it. I enjoy these as a snack, but I made them for you as a garnish to a simply decadent and luxurious Valentine’s Day cocktail. (You can find that recipe HERE)
These take a day to make, so get started in advance! But they keep in the fridge for up to a week (maybe longer- I just have never gone that long without needing to devour them all). I used dark chocolate here, but they would be just as good if milk or white is your chocolate of choice. But honestly, there is something really divine about the combination of dark chocolate and oranges here.
CHOCOLATE COVERED CANDIED ORANGES
3 Oranges
2 cups Granulated Sugar
1 cup water
1 cup chocolate baking chips
1/2 tbs coconut oil (optional)
Use any citrus you like! I used a variety of oranges to play with the colors- Cara Cara for pink, Blood Orange for red, Raspberry Orange for deeper red and Navel for that true orange color.
STEP 1: rinse and slice your oranges to 1/8 rounds. The thinner the better. You’re going to be eating the rind here, so make sure to give them a good rinse and remove any residue from packaging stickers.
STEP 2: bring sugar and water to a boil, till liquid is clear. Add orange slices, making sure each is submerged and coated with liquid. Reduce heat and let simmer in syrup for at least an hour.
STEP 3: remove orange slices to a wire rack in a baking sheet to cool and dry. The dying process will depend on how thick your slices are. I recommend a full day, and have left them out for two before. It’s ok if they’re slightly sticky, but you should be able to handle them without leaving any residue on your fingers. *tip- line your baking sheet with parchment paper for easy clean up.
STEP 4: Once dried, prepare your chocolate for dipping! You can either do this in a microwave or by placing a bowl over a boiling pot of water (double boiler). Truth? The microwave is way easier. If you have one, do that. Just place the chips in a bowl with a spoonful of coconut oil and heat for 1 minute. Remove and stir until the chocolate is smooth. If not, have fun burning the shit out of your fingers with the double boiler. (it’s still worth it)
STEP 5: Dip orange slices in the melted chocolate, and then rest on a cookie sheet lined with parchment. Let cool in the refigerator or freezer for 30 min before serving. Or prepare in advance and let those bad boys hang out in the fridge for a week. Once the chocolate is set, you can remove them from the cookie sheet and store them in a bag or a bowl.
Video below is for the Chocolate Boulevardier which features these little beauties!
Cheers, friends!!
