Chocolate Dipped Orange Supremes Recipes

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CHOCOLATE DIPPED CANDIED ORANGE SLICES



Chocolate Dipped Candied Orange Slices image

Provided by Christina Lakey

Categories     Candy

Number Of Ingredients 4

2 cups granulated sugar
1 cup water
2 large navel oranges, sliced into 1/8 inch slices (leave on rind, zest, and all)
1-2 cups dark chocolate morsels or chunks

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.

CHOCOLATE-DIPPED ORANGES RECIPE BY TASTY



Chocolate-Dipped Oranges Recipe by Tasty image

Here's what you need: orange, semi-sweet chocolate chips, rainbow sprinkles, freeze-dried strawberry, almond, coarse sea salt, lollipop stick

Provided by Ochi Scobie

Categories     Snacks

Yield 2 servings

Number Of Ingredients 7

1 orange
1 cup semi-sweet chocolate chips
½ cup rainbow sprinkles
½ cup freeze-dried strawberry, crushed
½ cup almond, chopped
½ cup coarse sea salt
lollipop stick, or other small stick equivalent

Steps:

  • Peel orange into slices and insert lollipop sticks.
  • Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
  • Dip orange slices halfway in chocolate, and then in each topping of your choice.
  • If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
  • *Additional oranges can be used to increase serving size
  • Enjoy!

Nutrition Facts : Calories 825 calories, Carbohydrate 87 grams, Fat 55 grams, Fiber 12 grams, Protein 12 grams, Sugar 60 grams

CHOCOLATE-DIPPED CANDIED ORANGE PEEL



Chocolate-Dipped Candied Orange Peel image

This is such an elegant confection! The contrast between the zippy orange peel and rich chocolate is so delicious. I tuck them into my gift baskets I put together during the holiday season.-Edna F. Lee, Greeley, Colorado

Provided by Taste of Home

Time 2h35m

Yield about 3 cups.

Number Of Ingredients 7

4 large navel oranges
1-1/2 cups sugar
3/4 cup water
3 tablespoons corn syrup
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
1 tablespoon shortening

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.

Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.

CHOCOLATE-DIPPED ORANGE COOKIES



Chocolate-Dipped Orange Cookies image

These tender cookies are pretty to look at-and the combination of cream cheese, orange, chocolate and almonds makes them almost irresistible. -Linda Call, Falun, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 6 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 cup sugar
1/2 teaspoon salt
2 tablespoons grated orange zest
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 cup finely chopped blanched almonds
GLAZE:
5 ounces semisweet chocolate, chopped
3 tablespoons butter
1/4 cup finely chopped blanched almonds

Steps:

  • Preheat oven to 325°. In a large bowl, beat butter, cream cheese, sugar and salt until blended. Beat in orange zest and vanilla. Gradually beat in flour. Stir in almonds., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in sugar., Bake until firm, 20-25 minutes. Remove from pans to wire racks to cool completely. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 81 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

CANDIED ORANGE SLICES DIPPED IN CHOCOLATE



Candied Orange Slices Dipped in Chocolate image

Someone gave us a gift of these delicious orange slices. These tangy oranges and creamy chocolate are an unbeatable combination. They look fancy and colorful, and are easy to make. A Christmas favorite. These do take a while to make but are well worth it. The orange slices are delicious even without the chocolate. Drying time not included in time. 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. :) I cut the slices in half again after cooking.

Provided by Barb G.

Categories     Candy

Time 2h30m

Yield 50 slices

Number Of Ingredients 5

4 valencia oranges
2 cups water
3 1/2 cups granulated sugar
3 cups granulated sugar, as needed for coating
2 lbs semisweet chocolate, chopped into small pieces (reserve a 2-ounce chunk)

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.

Nutrition Facts : Calories 196.3, Fat 9.5, SaturatedFat 5.9, Sodium 4.5, Carbohydrate 32.6, Fiber 3.2, Sugar 26.1, Protein 2.4

CHOCOLATE-DIPPED ORANGE SPRITZ



Chocolate-Dipped Orange Spritz image

Dipped in melted chocolate and coated in ground walnuts, this cookie is one you won't pass up.-Alissa Stehr, Gau-Odernheim

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons orange juice
4 teaspoons grated orange zest
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup ground walnuts
1 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in egg, orange juice and zest. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, mixing well., Using a cookie press fitted with a bar disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 3-in. lengths (no need to separate them)., Bake 8-10 minutes or until set (do not brown). Re-cut cookies if necessary. Remove from pans to wire racks to cool completely., Place walnuts in a shallow bowl. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 43mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE-DIPPED ORANGE PEEL



Chocolate-Dipped Orange Peel image

Provided by Julien Merceron

Categories     Candy     Chocolate     Dessert     Orange     Edible Gift

Number Of Ingredients 7

For the Candied Orange Peel
5 oranges
Water
Salt
2 1/3 cups sugar
For Dipping
10 1/2 oz dark chocolate (70% cocoa)

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-DIPPED ORANGE COOKIES



Chocolate-Dipped Orange Cookies image

This recipe originally called for lemon in place of the orange but orange and chocolate translates to Christmas for me. Found the original in The Washington Post who attributed the Ghirardelli Chocolate Cookbook. In homage, consider using Ghirardelli chocolate for this recipe. Whatever chocolate you use, use block chocolate, not morsels. ****dough needs 30 to 60 minute minimum chill in the fridge (good for making the day before)**** These turned out to be the star on the Christmas platters. Several folks would not believe these were not purchased! They are that good with bittersweet chocolate & about 3+ teaspoons orange zest. Will make next with tangerine zest!

Provided by Busters friend

Categories     Drop Cookies

Time 31m

Yield 60 cookies

Number Of Ingredients 11

1 1/2 cups confectioners' sugar
16 tablespoons unsalted butter, at room temperature (2 sticks)
1 large egg
2 teaspoons orange zest, finely grated
1 teaspoon orange extract
1 1/2 teaspoons vanilla extract
2 1/2 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
10 ounces semisweet chocolate, broken & chopped into 1-inch pieces
1 1/2 tablespoons unsalted butter, melted

Steps:

  • For the dough: Combine the confectioners' sugar and butter in the large bowl of a stand mixer or hand-held mixer; beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the egg, lemon zest, and lemon and vanilla extracts.
  • Combine the flour, baking powder and salt on a sheet of wax paper. Reduce the mixer speed to low and add the dry ingredients, mixing just until combined. Use well-floured hands to form the dough into a compact log 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 to 60 minutes.
  • When ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  • Carefully cut the dough into 1/4-inch-thick slices, turning the log slightly every few cuts to ensure even, round slices. Place the rounds 1 inch apart on the baking sheets. Bake for 9 to 11 minutes, until the cookie edges are golden. Cool for 1 minute on the sheets, then transfer the cookies to a wire rack to cool completely. Keep the parchment paper on the baking sheets.
  • While the cookies are cooling, make the glaze: Melt the chocolate in a small metal bowl suspended over a saucepan of very hot water over medium heat, stirring occasionally until smooth. Add the melted butter and continue stirring to mix well. Remove from the heat.
  • Place a wire rack on one of the parchment-paper-lined baking sheets. Holding each cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on the rack and repeat with the remaining cookies and chocolate. Let the cookies set for 45 to 60 minutes, until the chocolate is firm, before storing.

SEA SALT DARK-CHOCOLATE-DIPPED ORANGES



Sea Salt Dark-Chocolate-Dipped Oranges image

Fresh orange segments dipped in rich dark chocolate and sprinkled with sea salt. So simple, so healthy, so perfect ... and the perfect bright, sweet cure for the winter doldrums.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 3

Two medium oranges (I used Cara Cara navels)
1/2 cup dark chocolate chips (I used Ghiradelli 60% bittersweet chips)
Fleur de Sel or kosher salt

Steps:

  • Peel the oranges and separate them into segments.
  • Lay out a sheet of parchment or wax paper.
  • Pour the chocolate chips in a small bowl. Microwave for 30 seconds, stir, then microwave in 15 second increments until just melted.
  • Dip the orange segments in the chocolate, covering about half the orange on both sides. Set on the parchment or wax paper.
  • Sprinkle immediately with Fleur de Sel or kosher salt.
  • Let sit at room temperature until the chocolate has hardened - about an hour. Serve.

CHOCOLATE-DIPPED ORANGE SUPREMES



Chocolate-Dipped Orange Supremes image

Make and share this Chocolate-Dipped Orange Supremes recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Dessert

Time 3h20m

Yield 96 cookies

Number Of Ingredients 8

4 cups holiday cookie mix
4 teaspoons milk
2 teaspoons orange peel, grated
1 teaspoon vanilla
1 egg
glaze
6 ounces semisweet chocolate, cut in pieces
4 teaspoons shortening

Steps:

  • Dip measuring cup into mix and level off; allow to come to room temperature.
  • In large bowl, combine all cookie ingredients at low speed until well mixed and dough forms.
  • Divide dough in half;place each half on sheet of waxed paper.
  • Shape each half into a log 1/2 inch diameter.
  • Wrap in waxed paper;refrigerate for 1/2 hour.
  • Remove logs from refrigerator.
  • For oval cookies,mold logs into oval shape.
  • For triangle cookies,mold logs into triangle shape.
  • Rewrap;refrigerate until firm ,about 3 hours.
  • Heat oven to 375°F.
  • Cut dough into 1/4 inch slices, one inch apart on ungreased cookie sheets.
  • Bake for 6-10 minutes or until edges are golden.
  • Cool completely.
  • In a small saucepan over low heat, melt chocolate and shortening, stirring constantly.
  • Set saucepan in hot water to maintain dipping consistency.
  • Dipe ends of cooled cookie into chocolate mixture;allow excess to drip off.
  • Place cookies on waxed paper to set.
  • Store between sheets of waxed paper in a loosely covered container in a cool place.

Nutrition Facts : Calories 11.5, Fat 1.2, SaturatedFat 0.6, Cholesterol 2.2, Sodium 1.3, Carbohydrate 0.6, Fiber 0.3, Protein 0.3

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Place on the lined sheet, and gently push the orange slice forward (in the direction of the chocolate-dipped side). This creates a cleaner dipped look because it moves the little pool of chocolate underneat it. Let cool at room temperature for about 5 minutes, then put in the fridge to set (about 10-15 minutes).
From thevietvegan.com


CHOCOLATE DIPPED DRIED ORANGES - HEALTHY LITTLE FOODIES
2018-12-05 Instructions. Preheat oven to 100c (200f) and line two baking trays with baking paper. Wash and dry oranges and then thinly slice (around 1/2 cm (1/4 inch)) thick, with the peel still on. Place oranges, in a single layer, on the baking trays. Turn off the oven and allow the oranges to cool in the oven.
From healthylittlefoodies.com


CHOCOLATE COVERED ORANGES: EASY VEGAN DESSERT - CADRY'S ...
2020-01-17 Shake each slice a little, so that the excess chocolate goes back into the bowl. Then place the dipped oranges onto a plate lined with parchment paper. Continue until all of the orange slices are dipped. Then move the orange slices to the refrigerator. Allow them to chill and harden for 15 minutes. Then serve!
From cadryskitchen.com


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