CHOCOLATE ORANGE STICKS RECIPES
CHOCOLATE ORANGE STICKS RECIPE - FOOD.COM
Serve these as small treats at your holiday gathering! They're easy and quick, plus a great way to use unwanted orange peel. You can add chopped nuts, sprinkles, or other decorations to the chocolate before popping them in the freezer to set.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 40 sticks, 40 serving(s)
Number Of Ingredients 4
Steps:
- Boil water and sugar in a saucepan over medium heat.
- Meanwhile, remove the peel from both oranges in four even sections and set the oranges aside for other uses. We’re only concerned with the peel here.
- Cut each peel into five long slices about 1/4 inch thick. They should be about the same size as thin french fries.
- When the water and sugar mixture is boiling, add the peel and boil for 10 minutes, or until the orange peel is saturated with sugar and translucent. Strain the peels and set them aside.
- Break the chocolate bars into small pieces and melt in the microwave or carefully on the stove.
- Using a fork or toothpick, dip each orange peel piece into the melted chocolate until completely coated. Now is the time to add any additional garnishes.
- Lay chocolate orange sticks on wax paper on a baking sheet and place in freezer for 15 minutes. Store in the refrigerator.
Nutrition Facts : Calories 41.8, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.2, CarbohydrateContent 10.8, FiberContent 0.2, SugarContent 10.6, ProteinContent 0.1
CHOCOLATE ORANGE STICKS RECIPE | GOOD FOOD
Styled on French chef Michel Guerard's "Eugenies" of candied orange segments robed in bitter chocolate, these sticks are lovely with coffee at the end of a good meal.
Provided by Jill Dupleix
Categories Dessert
Total Time 1 hours 30 minutes
Yield
Number Of Ingredients 4
Steps:
With a small, sharp knife, cut off ends of oranges, then slice peel in strips from top to bottom, taking care to get the skin only, without the white pith. Cut the peel into long neat strips, so that each strip is about 10cm x 1cm.Bring a medium-sized pot of water to the boil.
Add the peel strips and boil for 3 minutes. Drain and plunge the peel into cold water. Repeat blanching process twice, with fresh boiling water each time.
Combine 500mL cold water and sugar in a pot and bring to the boil, stirring until sugar is dissolved. Add the drained orange peel and cook over very gentle heat for one hour. Drain and dry on a wire rack for three hours.
Melt the chocolate, stirring constantly. Dip each stick into the chocolate, drain and rest on a wire rack for 5 mins to set a little, then roll sticks in a platter of cocoa powder until coated. Store in an airtight container, buried in extra cocoa powder.
Makes 30
This recipe is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit http://www.smh.com.au/store
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