Candied Blood Oranges Dipped In Chocolate With Flaky Sea Salt Recipes

CANDIED BLOOD ORANGES DIPPED IN CHOCOLATE WITH FLAKY SEA SALT

Steps:

• Trim the ends of the blood orange and slice them into ¼" rounds. Carefully remove and discard any seeds.
• Combine water and sugar in a saucepan and bring to a boil, stirring continuously until the sugar has completely dissolved.
• Add the orange slices to the pan in a single layer and bring to a reduce heat. Simmer the slices in the poaching liquid for 1 hour, uncovered, until the slices have become nearly transparent (the poaching liquid will turn a deep pink color).
• Carefully remove blood orange slices with a slotted spoon or tongs and transfer to a cooling rack, placed over a baking sheet to catch any excess syrup drippings.
• Let orange slices dry for 24 hours, uncovered, until they are mostly dry and minimally tacky.
• Set aside a platter or small baking sheet with parchment paper.
• To melt the chocolate, place a heatproof bowl over a pot with simmer water. Make sure the bowl is not touching the water. Stir until chocolate is completely melted, any and smooth. Take off heat.
• Using your hands, dip the dry, candied blood orange slices halfway into the chocolate, so that they are evenly coated on each side. Set aside coated slices onto the parchment paper, then sprinkle with the flaky sea salt (optional).
• Once all of the blood orange slices have been coated, transfer to the refrigerator and allow the chocolate to set for 10 to 15 minutes before serving.Plan in advance to make these goodies since the drying time is crucial ~ don't skip it!For easy cleaning, place a pan under the cooling rack to catch an excess syrup drippings from the oranges.Don't be lazy and melt the chocolate straight on your stovetop... get your double boiler game on! Put if you're feeling super lazy a microwave works too...Candied oranges can be stored in an airtight container in the refrigerator for up to two weeks.Experiment with all sorts of citrus and chocolate!

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.

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.)