Besides gingerbread and eggnog, nothing says Christmas to me like the combination of chocolate and orange – could be a certain classic confection that pops up all around the grocery stores this time of year! I prefer these though and I love making them for friends and family during the holiday season. They’re delicious to serve with coffee after dessert as an extra little treat and perfect to package up and take as a hostess gift.
Makes about 3 dozen
- 2 cups (500 mL) sugar
- 1/4 cup (50 mL) light corn syrup
- 4 seedless oranges, thinly sliced
- 8 oz (250 g) bittersweet chocolate, finely chopped
In a saucepan, combine the sugar, 2 cups (500 mL) water and the corn syrup; bring to a boil. Turn off heat and add the orange slices; let stand for 1 hour. Drain syrup.
Preheat the oven to 350°F (180°C).
On a baking sheet fitted with a cooling rack, arrange orange slices in single layer. Bake for 5 minutes. Reduce temperature to 200°F (100°C) and let oranges dry in oven for 4 hours. Or turn off the oven and let dry overnight. Peel oranges off the cooling rack and set aside.
In a double boiler over simmering water, melt 6 oz (180 g) of the chocolate, stirring often with a rubber spatula, until melted. Remove from heat and blend in remaining chocolate, 1 tbsp (15 mL) at a time, allowing it to melt after each addition. This tempers, or cools, the chocolate to the proper temperature for dipping. If you want to test it with a thermometer, it should read 88 to 90°F (31 to 32°C).
Dip the orange slices in the chocolate; shake off excess and place on a waxed paper–lined baking sheet. Refrigerate until chocolate sets, about 15 minutes. Store between layers of waxed paper in an airtight container for up to 3 weeks, or in the freezer for up to 2 months.