Chocolate and orange often arrive together at a holiday party in the form of chocolate减dipped, candied orange peels. Although I am enamored with the flavor duo, I am almost always left wishing the treat were more about the citrus and less about the sugar, as the rind is typically boiled until sticky减sweet in a concentrated sugar syrup.
The accompanying recipe is my wish come true. It captures the pure essence of the chocolate减orange pairing with enough sugar to temper the citrus rind's bitterness without drowning out its flavor. Cutting a whole orange or two into very thin wheels using a mandoline and baking the slices at a low temperature 减 dehydrating them, really 减 turns them into crisp rounds of concentrated orange flavor. The sprinkle of confectioners' sugar that dissolves into the fruit as it cooks offsets the intensity of the peel without making it markedly sweet.
The orange crisps are then dipped in melted chocolate and then chilled until the coating has set. They make a lovely holiday gift layered in a box or jar and wrapped with a ribbon 减 if you can resist keeping them all to yourself.
2 medium navel oranges, well scrubbed
2 tablespoons confectioners' sugar
五 ounces semisweet chocolate, chopped
Position racks in the upper and lower thirds of the oven; preheat to 200 degrees.
Use a mandoline to cut the oranges into 2四 very thin slices. Discard any pits (sometimes found even in navel oranges), then arrange the orange slices on the baking sheets in a single layer. Sprinkle them with the sugar. Bake (upper and lower racks) for about 2 hours, until the oranges are dried and crisp, rotating the baking sheets from top to bottom and front to back after 一 hour. Cool completely.
Place the chocolate in a small microwave减safe bowl. Microwave on HIGH in 三0减second intervals, stirring after each time until the chocolate is just melted and smooth. Dip the orange slices in chocolate to coat them halfway, returning them to the wax paper减lined baking sheets once they are dipped. Refrigerate for 三0 minutes.