I have a serious moral question for you: Who is the criminal – the person who picks fruits from trees that don’t belong to them, or the people who own the trees and let the fruits fall to the ground and rot?
Furthermore, if I could start giving tickets to wasteful people, I would. Particularly in Mallorca where citrus fruits are too good to be wasted. In fact, when I walk by a tree bursting with fruit, I see so much potential. I see cakes, salads, jams. Above all, I see may favorite Mediterranean dessert, caramelized oranges covered with dark chocolate.
Naturally, the combination of chocolate and orange is classic. Although I didn’t invent it, nor this treat, what I “invented,” however, is the low-sugar version. Despite my best efforts, sugar-free wasn’t possible, trust me, I tried. It was too bitter. I use Guittard 72% Sante Dark Chocolate Baking Chips, which is made with coconut sugar.
A few notes before you start:
- Optional: Boil oranges in water first to reduce bitterness
- For crunchier oranges: slice them thinly
- For chewier texture: slice them thicker
- Remove from refrigerator before serving
- There are two ways to make this. Both easy but number one is easier and looks more impressive.
- Make one extra-large chocolate bar.
2. or dip the orange slices in chocolate. Your call.
Chocolate covered Orange Slices
Equipment
- Baking tray
- baking paper
Ingredients
- 2 ripe oranges with thin peel - sliced thinly (circles or half-circles)
- Raw cane sugar or maple syrup for sprinkling
- 3.5 oz 100g 72% dark chocolate
Instructions
- Preheat the oven to 380°F (190°C). Line a baking tray with parchment paper.
- Arrange orange slices on the tray and sprinkle with a teaspoon of sugar or maple syrup.
- Bake for 20 minutes or until sugar is caramelized and oranges are golden-brown. Allow oranges to cool completely
For Chocolate Bark:
- Line a second baking tray with parchment paper. Place chocolate in the center of the tray. Melt chocolate in warm oven for a few minutes
- Spread melted chocolate into an even layer using a knife or spatula. Press cooled orange slices gently onto chocolate.
- Refrigerate for 20 minutes until hardened. Break into pieces to serve.
For Chocolate-Dipped Oranges:
- Melt chocolate in a double boiler. Dip half of each orange slice in chocolate and place on a tray or plate lined with baking paper. Refrigerate for 20 minutes until hardened.
Notes
- Optional: Boil oranges in water first to reduce bitterness
- For crunchier oranges: slice them thinly
- For chewier texture: slice them thicker
- Remove from refrigerator before serving
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