CANDIED ORANGES DIPPED IN CHOCOLATE

CANDIED ORANGES DIPPED IN CHOCOLATE

4 Valencia oranges
2 cups water
3 1/2 cups Granulated Sugar
3 cups Granulated Sugar, as needed for coating
2 pounds semisweet coating chocolate (reserve a 2-oz chunk), chopped into small pieces

Cut the oranges in half lengthwise. With the cut side down slice the oranges crosswise into 1/4-inch pieces. Discard the ends.

In a 10-inch sauté pan combine the water and the 3 1/2 cups of sugar. Stir to blend, then bring to a boil over medium heat.

Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. Periodically dunk any floating slices. Remove from the heat and cool to room temperature.

Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry 24 hours.

After drying the slices, toss them in the granulated sugar and reserve them. Do not stack them or let them stick together.

While you are coating the orange slices, have the chocolate melting slowly in the top of a double boiler over 120°F water. Add water occasionally to maintain that temperature.

When all the chocolate is melted and creamy and registers 100°F on an instant read thermometer, remove the top section of the double boiler. Add the 2-ounce chunk of reserved chocolate and stir gently until the thermometer reads 88°F to 91°F, then remove what remains of the chunk of chocolate.

Now dip the orange slices 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set on a sheet of wax paper to set. Work quickly with the slices. If the chocolate becomes too thick for dipping, place it over the 120°F water again until it has reached 88°F to 91°F.

Cooking Tips
Valencia oranges are the best since the skin and 'meat' seem to remain connected better than with navel oranges.

Yields: 50 slices