Chocolate Coated Oranges
April 15, 2014
Healthy but a little bit naughty. This is more of an idea for your Easter entertaining table than a recipe…..
If you follow A Fresh Legacy on Facebook you will know that I recently received a dehydrator. For the past few months I have been putting all manner of fruits and vegetables and concoctions into it to determine the results.
I have discovered with the dehydrator that it seems to intensify the flavor of the items that are dried. That makes this recipe all the more divine. The intense burst of orange is mellowed by the deep, dark flavor of the chocolate and depth of the Cointreau.
I grew up in a country town renown for it’s citrus production. Chocolate coated oranges were sold at the local fruit store. They were a fabulous treat. This recipe was intended to be trialed with some new-season mandarins that I spotted in my local fruit store but they did not dehydrate well. The skins became papery and dry but the insides refused to dry. I changed to oranges and had better results, however, they are not suitable to store for any period of time.
Due to the high moisture content of the oranges you will need to either dry them for a really long time (much longer than I instruct below), or dry them to a suitable texture and eat them all up in one sitting – which is what we did with absolutely no difficulty!
I do not recommend trying this recipe without a dehydrator (eg: in the oven at a low heat) as you would need to leave them cooking for a couple of days.)
Perfect for Easter entertaining, but difficult to share….so if you don’t want to share them make yourself a cup of tea and savor the flavor.
Have you tried dried oranges?
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