Choc-dipped Blood Orange segments
Time: 1hr Makes approx 40-50 bite sized pieces.
4 Blood Oranges, Feel free to substitute regular oranges for this recipe, works just as well,
1/2 cup Dark chocolate buttons,
Caster sugar (omit if preferred)
You’ll also need a Chopping board, Sharp knife. Some Baking trays and baking paper. Wire rack, a heat proof bowl and pot filled with hot water (or microwave) to melt the chocolate.
Preheat the oven to 100C or (212 F) or very low. Line the baking trays with the paper and set aside.
Slice the oranges, as thin as possible into segments. Remove any seeds or pith from the centre and arrange on the baking trays. If using the caster sugar, sprinkle sparingly over the tops of the orange segments.
Bake in the oven for 15-20 mins and check the pans and (turn if colouring too much on either side.)
Turn off the oven after this time and transfer the segments to the wire rack to cool. You’ll know when they’re done, because the segments will be dried out like a little wafer. Any segments that still feel sticky can be left to cool on the tray in the oven (with any residual heat.)
Some of the segments can be tossed in a little extra caster sugar,
Alternatively, melt the dark chocolate in a heatproof bowl over a Bain Marie (a pot of simmering water) or microwave in short bursts of 20 secs to melt (I also like to add a tablespoon of butter to stop the mixture from seizing.) Partially dip the segments into the melted chocolate.
Cool on a sheet of clean baking paper and leave to rest until firm, then gobble them up!