Caramelized oranges covered with chocolate

December 16, 2016

I know you’re busy. I’m busy, too. That’s why I won’t be describing autumn in Mallorca, or explaining what is so damn good about the combination of chocolate and oranges. This week is about to end, and we still haven’t found a new home (don’t ask, I’ll tell you after the holidays) and we have to get prepared for our road trip through Europe next week. 

The other day my friend asked me what we can do with all the oranges we nick. Sometimes we rob trees that belong to stingy people, those who’d rather let their fruits rot on the ground than give them away. (If you ask me, they are the ones committing a crime, not me.) At first I thought, let’s make lots of marmalade, but then nobody in our house likes marmalade except me. I remembered that, a while ago, my favorite Israeli blogger posted a recipe for one of my favorite sweets, candied oranges covered with chocolate, so I thought, we will make lots of this and give it away. 


First I boiled the oranges in orange juice as she instructs but then I thought it would be nice to caramelize them in the oven so they come out like orange chips. But then I decided to cut them thinly and bake them straight in the oven without boiling them. They were slightly bitter but crunchy. If you slice the oranges thick they won’t be as crunchy, and perhaps they would be slightly more bitter. You can always boil them in orange juice first to remove all the bitterness.


Recently I discovered a new chocolate brand. It’s called Chocolate and Love but I call it Chocolate and Addiction. I am addicted to their Filthy Rich bar.


Did I ever mention that the sweetest oranges grow in Mallorca. When I was pregnant with Alex I ate 10 -15 oranges a day. No wonder he is so delicious. 


Two ways to make this:

As an extra large orange chocolate bar or individual candied oranges covered in chocolate. Marry Sweet Christmas everyone xxxs


You’ll need:

  • About two oranges, sliced thinly (circles or half-circles)
  • Raw cane sugar to sprinkle over the oranges
  • 1 high quality chocolate bar

For both you’ll need to

preheat the oven to 200 degrees. Line a baking tray with baking paper, put the sliced oranges on the tray and sprinkle them (if you have a sweet tooth, generously) with sugar. Place the tray in the middle rack of the oven and bake for 20 minutes or until the sugar is melted and the oranges are golden-brown. Remove from the oven and turn it off.

To make a big chocolate bar: line another baking tray with baking paper and put the chocolate bar in the middle of it. Put the tray in the warm oven for a couple of minutes until it is melted.

Using a kitchen knife or spatula spread the chocolate evenly into a thin layer but not too thin on the baking sheet. Before you cover the chocolate layer with the oranges, make sure they are cooled. Press the oranges gently onto the chocolate and put the tray in the fridge for 20 minutes, to allow the chocolate to harden.

Remove from the fridge before you serve. If you serve it as a dessert let your guests break it into pieces. 

For the candies oranges: melt the chocolate in a double boiler, then dip the oranges (half of it). Place on a tray or plate and put in the fridge for 20 minutes, to allow the chocolate to harden.

This recipe makes a delicious and light dessert for Christmas. 


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