Taking candy corn to the next level, these Valhrona chocolate and candied orange slices will amaze and bedazzle your family and guests.
For a fresh alternative to stale packaged treats, enjoy these Halloween Orange Sweets ~
2 oranges, peel on, thinly sliced with a mandolin
1/2 cup cane sugar
2 cups water
40 oz. Valrhona Guanaja 70% Baking Bar
40 oz. Ghiradelli 60% Cacao Bittersweet Chocolate Baking Bar
1/2 teaspoon Maldon salt, optional topping
1. Bring the water and sugar to boil in a medium saucepan. Stir until the sugar dissolves, and add the orange slices. Immediately turn the heat to very low, cover pot partially with lid, and cook for about 1 1/2 hours. Stir the mixture occasionally, and when the slices are cooked through, remove with tongs to a baking sheet or plates covered with parchment paper. Place in the fridge for at least 6 hours, or overnight.
2. When the oranges are ready, temper the chocolate as follows: Put 2 inches of water in a saucepan and place a wider metal bowl on top to make a double boiler. When the water boils, put 1/2 of the chocolate pieces in the metal bowl and melt the chocolate, stirring constantly, heating it to a temperature of 105 degrees F. with a candy thermometer.
3. Add the rest of the chocolate to the melted chocolate. Stir briefly to melt most of it, then take the bowl off of the boiling water. Mix until all the chocolate is melted and the temperature has cooled down to about 82 degrees. The chocolate is “tempered” (blended well, good color, and will have a crunchy bite) when it has a glossy sheen.
4. Dip each end of the orange slices in the chocolate and place on parchment paper. Add salt if desired. Return to the refrigerator to chill for for about 1 hour. Serve.
Recipe adapted from GiveRecipe website.
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