Chocolate Orange Slice Recipes

CHOCOLATE-ORANGE COOKIE SLICES

Steps:

• In small bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat shortening, 1/2 cup granulated sugar and the orange zest with spoon until blended. Beat in 1 egg. Stir in flour mixture until well blended. Knead 5 to 10 times or until dough is smooth. Shape dough into 6- by 5-inch rectangle; divide in half, and wrap each in plastic wrap. Refrigerate about 2 hours or until dough is firm and cold.
• Heat oven to 350°F. In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 to 4 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Stir in almonds. Set aside.
• Working with 1 dough half at a time, remove from refrigerator and unwrap. Lightly flour a 12x6-inch rectangle in center of cooking parchment paper. Using floured rolling pin, roll chilled dough to a 12x6-inch rectangle. If dough cracks slightly on edges, press together to mend. Spoon and spread 1/2 cup of the filling on one half of the long side of rectangle, leaving 1/2-inch border around edges. In small bowl, stir 1 egg and water until well blended. Brush edges with egg mixture.
• Place a hand on either side of the short side of parchment paper. Working quickly, use the long side of parchment paper to help fold dough in half lengthwise over filling to cover. Press down slightly to stick dough to filling. Press with fork to seal 1/2-inch edge on sides. Brush top with egg mixture; sprinkle with 1 teaspoon of the sparkling sugar. Slide paper with dough onto large cookie sheet.
• Bake 15 to 18 minutes or until light golden brown on top and edges. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade as needed. Move individual slices from parchment paper to cooling rack.
• Meanwhile, repeat steps on assembling and baking with second half of refrigerated dough and remaining filling. Use remaining egg mixture and 1 teaspoon sparkling sugar before baking.
• Cool slices completely, about 1 hour. Store covered in airtight container in single layer.

ORANGE SLICE CAKE II

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease and flour one 9x13 inch baking pan.
• Cream the butter and the sugar together until light and fluffy. Add the eggs, one at a time beating after each addition.
• Dissolve the baking soda in the butter milk and add it to the egg mixture, beating well.
• In a large bowl mix the flour, dates, candy, nuts and coconut. Mix to coat. Add the flour mixture to the creamed mixture and combine well. Dough will be very stiff and may require mixing with your hands. Place dough into the prepared pan.
• Bake at 250 degrees F (120 degrees C) for 2 1/2 to 3 hours. Mix the orange juice and confectioners' sugar together and pour over the hot cake. Let cake stand in pan overnight before serving.

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.

GLACEED ORANGE SLICES

Steps:

• Leaving peel on, cut oranges into 1/4-inch rounds, then cut each round into a half-moon.
• Bring sugar and 2 cups water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of pot with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup; reduce heat. Cover with parchment, and gently simmer until orange slices are soft and glazed, about 1 hour and 45 minutes.
• Using a slotted spoon, transfer peel to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Store in an airtight container for 2 days.

ORANGE SLICE COOKIES

Steps:

• Cut each orange slice into 8 pieces. Roll in 1/4 cup sugar; set aside. In a bowl, cream the butter, shortening, brown sugar and remaining sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips, pecans and orange slice pieces., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

CHOCOLATE ORANGE SLICE

Steps:

• Generously grease a 28x18cm tray with butter and set aside.
• In a pan, melt the butter, sugar, cocoa powder.
• Meanwhile, crush the disgestive biscuits, either in a sandwich bag with a rolling pin, or blitz in a blender. Add to the melted mixture and stir until combined.
• Transfer the base mixture to your prepared tray and using a wooden spoon, press the mixture into the tray, ensuring you get right into the corners and have an even finish.
• Place the base into the fridge to chill for 1 hour.
• As the base is about to finish setting, start to prepare the filling by sifting the icing sugar into a large bowl. Add 1 tsp of hot water at a time until you have a spreadable consistency; 3-4 tsp of water should be enough but add more or less as required.
• Add the Valencian orange extract and orange food colouring (optional) to the icing and mix well until combined. Spread the icing evenly over the biscuit base and return to the fridge for another 1 hour to set.
• Once cooled, melt the dark chocolate in a microwave (or in a pan) and add Valencian orange extract. Then evenly spread over the filling.
• Now melt the white chocolate and then pour in lines down the cake. With a cake tester or skewer, drag through the white chocolate in opposite directions across the cake to give a feathered effect.
• Allow bake to set in fridge for min 1 hour before cutting into 12 equal slices. When cutting, allow the bake to come to room temperature and use a knife soaked in boiling water to avoid the chocolate from cracking.