Looking to indulge in some delicious luxury chocolate this Christmas? Why not follow this simple recipe from Willie’s Cacao to create a truly stunning combination of luxury dark chocolate with the sweet yet tangy taste of candied orange, the perfect festive snack!
Serve after dinner as a festive chocolate dessert, or package a dozen or so in a plastic bag with a ribbon to make a charming Christmas gift.
For the delicious candied orange:
3 large oranges
1 vanilla pod
75g granulated sugar, or try using xylitol for a healthier sugar-free option!
For the dark chocolate coating:
We recommend using Valrhona Guanaja 70% Cacao dark chocolate cooking drops. These Delicious luxury dark chocolate drops are sold in 200g bags and create a delightfully rich dark chocolate coating.
Buy these cooking drops online on our website: VISIT
For a more bitter peel, try using Willie’s Cacao 100% Madagascan Black Sambirano Superior. This 180g solid cylinder of 100% Madagascan Cacao is perfect for cooking, simply grate using a kitchen cheese grater!
Buy this 100% Cacao online on our website: VISIT
Don’t like dark chocolate? Why not try using Valrhona milk or white chocolate cooking drops, also available to buy online on our website: VISIT
Preparing the oranges
1. Remove a thin slice from the top and bottom of each orange.
2. Cut each orange into quarters.
3. Remove the pulp from the peel and set it aside, leaving just a small amount of pulp attached to the peel.
Removing the bitterness of the peel
1. Bring a large pan of water to the boil & add the prepared orange quarters.
2. Leave the orange to bubble over medium heat for 5 minutes, then drain the orange into a sieve and rinse under cold running water for about 5 minutes.
3. Repeat the boiling, draining and rinsing a further 2 times to remove any bitterness from the peel.
Candying the orange peel
1. Pre-heat oven to 100°C
2. Squeeze the juice from the preserved orange pulp into a clean pan – a nutri-bullet or any alternative fruit blender may be very useful in this step!
3. Add the boiled orange quarters, the vanilla pod, cloves and sugar.
4. Add just enough cold water to cover the orange peels, then bring the water to boil over medium heat.
5. Lower the heat, cover the pan and let simmer very gently for 1 hour.
6. Remove the pan lid and cook for a further 30 minutes. The mixture should be very thick and sticky.
7. Place a wire rack on a baking tray lined with baking paper.
8. Tip candied orange quarters onto the rack and place in oven for 1-2 hours to dry out.
Coating peel in dark chocolate
1. Slice candied orange into strips approx. 5mm thick.
2. For every 250g of peel, measure out 100g of your chosen chocolate.
3. Place the chocolate drops into a heat proof bowl and melt the chocolate over a pan of boiling water
4. Skewer each candied orange peel with a fork and dip into the melted dark chocolate until completely coated.
5.Place coated orange slices on sheet of baking paper and set to dry in fridge.
These delicious festive treats can be stored in the fridge for up to a week.