CHOCOLATE SLICE RECIPES RECIPES

Steps:

• Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
• Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
• Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
• To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
• place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
• To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
• Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
• To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
• This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.

Steps:

• Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
• In a 10-inch saute 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; peroidically dunk any floating slices.
• Remove from 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 for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
• After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
• While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
• When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
• Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
• Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
• Place the orange slices on a sheet of wax paper to set.
• Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.