Chocolate Covered Blood Orange Slices (DIY)
Necessity is the mother of invention.
EHChocolatier of Somerville, Massachusetts made a decadent treat called Blood Orange & Chocolate but ran out just before Valentine’s Day after being named one of the best chocolatiers in the country. Desperate for more of these treats, the only way was to make them myself.
I could have bought blood oranges, sliced and dehydrated the pieces but instead I placed an order with Simple & Crisp – a Seattle, Washington-based company that specializes in dried fruit crisps with a cracker-like texture – for a few boxes of their Blood Orange Dried Fruit Crisps.
Thin slices of dehydrated blood oranges sweetened with organic cane sugar are both sweet and tart (which is why the blood orange is favored by many) and as stunning to look at as they are to eat. Add dark chocolate and what emerges is the perfect pairing and a masterpiece in flavor.
Easy to make, Chocolate Covered Blood Orange Slices are made with two ingredients: dehydrated blood orange slices and dark chocolate. Parchment paper is essential so the slices don’t stick to the surface after cooling. Make sure to melt the chocolate very slowly and to stir constantly.
Chocolate Covered Blood Orange Slices
- 2 1.6-ounce boxes Simple & Crisp Blood Orange Dried Fruit Crisps (about 30 crisps per package).
- 2 3-ounce 70% Theo Dark Chocolate Bars
- Parchment Paper
Line two large cookie sheets with parchment paper (this is essential so the orange slices don’t stick).
Using a large kitchen knife, carefully chop the chocolate into very small pieces (this will hasten the melting process) and place into a very small sauce pan. Place the pan over barely simmering water (preferably) or on the stove at the lowest possible temperature and stir the chocolate until melted with no pieces visible. Remove the chocolate from the heat.
Carefully (the orange slices are fragile) dip half of the orange slice in the chocolate, coating both front and back allowing the extra chocolate to drip off for a few seconds. Run the edge of a spoon along the rind to remove excess chocolate and then place the slice on the parchment paper. Repeat. Makes approximately 50 slices (some of the orange slices will be too hollow in the center to dip – better to snack on those while dipping the others).
Place the cookie sheets on the counter top at room temperature (about 68-70 degrees) and allow to cool and harden (this will take about 2 hours). Don’t refrigerate.
Carefully remove the chocolate covered blood orange slices from the parchment paper and serve or stack in an airtight container using parchment paper to separate each row to serve later.
To order Simple & Crisp Blood Orange Dried Fruit Crisps, go to the company website (www.simpleandcrisp.com). A 1.6 ounce box containing about 30 slices is $7.99; Six 1.6 ounce boxes are $45 with free shipping. Theo Chocolate Bars are available nationwide at grocery stores for about $3 per 3 ounce bar. Parchment paper is also available at most grocery stores in the area where aluminum foil and plastic wrap are sold.