Description
Thin whole navel-orange wheels slowly dried in the oven and dipped halfway in melted dark chocolate.
Ingredients
Scale
- 3 oranges Medium navel oranges, washed
- 6 ounces Dark chocolate, chopped
Instructions
- Wash and dry 3 medium navel oranges. Slice across the fruit into uniformly thin, about ⅛-inch wheels using a sharp knife or a mandoline with its guard. Discard ends and seeds. Plan for approximately 24 intact slices, not a guaranteed count.
- Set oven to 200°F and lay wheels in a single layer on two parchment-lined sheets. Dry about 2½ hours, rotating the sheets midway and checking for dry surfaces and a firm, no-longer-juicy center. Continue in short intervals if any slices remain damp; thickness and oven performance govern the endpoint.
- Cool completely on a clean rack for approximately 30 minutes. Chop and melt 6 oz dark chocolate in a dry microwave-safe bowl in short bursts, stirring each time until smooth. Dip half of each fully dried wheel and let excess drip off.
- Set dipped wheels on clean parchment for approximately 30 minutes until the chocolate firms. Do not seal for gift packing while either fruit or chocolate feels damp or soft; check texture and storage behavior in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 60 minutes, included in the total.
Untested estimate: 30 minutes washing/slicing/dipping active time, 150 minutes low oven, 30 minutes cooling and 30 minutes chocolate setting. Drying could take longer, changing total.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 60 minutes
- Cook Time: 150 minutes
Nutrition
- Serving Size: One of approximately 24 intact dipped orange wheels; actual yield varies with fruit size