Equipment
- Sauce Pan
- Baking Tray
Ingredients
- 6 large unwaxed oranges
- 4 cloves
- 150 g granulated sugar
- Willie’s Cacao Rio Caribe Venezuela 72% Dark Couverture Chocolate Chef’s Drops
Instructions
- Remove a thin slice from the top and bottom of each orange. Cut the fruit into quarters, then remove and set aside most of the pulp, leaving just a small amount attached to the pit.
- Bring a large pan of water to the boil. Add the prepared orange quarters and leave to bubble over a medium heat for 5 minutes. Drain into a sieve, then place under cold running water for about 5 minutes.
- Return to the pan, cover with more boiling water and boil for another 5 minutes. Repeat the boiling, draining and rinsing once more. This process removes any bitterness from the pith.
- Squeeze the juice from the reserved orange pulp into a clean pan. Add the boiled and rinsed orange quarters, cloves and sugar. Add just enough cold water to cover, then bring to the boil over a medium heat.
- Lower the heat, cover the pan and leave to simmer very gently for 1 hour. Remove the pan lid and cook for another 30 minutes. The mixture should be very thick and sticky.
- Preheat the oven to 100˚C. Place a wire rack on a baking tray lined with baking paper. Tip the candied orange quarters onto the rack, then place in the oven for 1-2 hours to dry out.
- Slice the candied orange into strips 5mm thick. Weigh them and for every 250g peel, measure out about 100g of your chosen chocolate. Line a baking tray with baking paper.
- Temper the chocolate. Skewering the strips of candied orange on a fork, dip them into the chocolate until well coated.
- Shake off any excess chocolate, then push off the fork onto the lined baking tray and leave in a cool place to set. Store in an airtight container in the fridge for up to a week.