Chocolate and orange is an irresistible age-old flavor combination. Valencia oranges have floral notes and the correct balance of acid to enhance and hold up to the candying process and ultimately to the chocolate. The syrup left over from candying the oranges is a deliciously orangey, bittersweet by-product, so don’t throw it away! It can be used to sweeten iced tea or even bourbon cocktails. You can use this same dipping method for store-bought dried fruit, such as apricots, pears, figs, or candied ginger slices.
Ingredients
- 2 Valencia oranges
- 3½ cups sugar
- 12 ounces semisweet chocolate
How to Make It
- Cut the oranges lengthwise. Place on a board cut side down and slice into ¼-inch half-moons, discarding the ends and any seeds.
- In a 10-inch straight-sided sauté pan, bring 3 cups water and the sugar to a boil over medium heat. Add the orange slices. Simmer over medium-low heat, turning the slices occasionally, until the orange slices are translucent and tender, about 45 minutes. Remove from the syrup with a fork or tongs and drain on a wire rack set over a rimmed sheet pan. Let dry at room temperature 24 hours to 48 hours, until almost dry, though they will still be a little sticky.
- When the slices are dry, melt the chocolate in a double boiler. Dip one end of each candied orange slice in the chocolate, allowing the excess to drip back into the pan. Place the dipped orange slices on parchment-lined sheet pans and let the chocolate harden completely, about 2 hours. You can put them in the fridge to expedite this process, about 30 minutes.
