Because it's citrus season. And EVERYTHING is better dipped in chocolate. —Slow Club Cookery
medium sized organic navel oranges
additional unrefined sugar for dusting
dark chocolate chips
unrefined coconut oil
finely ground sea salt
fresh vanilla bean pod, halved
In This Recipe
In a small container, combine sea salt and sliced vanilla bean pod.
Using your hands rub salt into the sliced pod, thoroughly combining seeds and salt.
Thoroughly scrub citrus and pat dry.
Using a sharp knife, remove blossom and stem ends and slice remainder of fruit into 1/8" thick discs.
Gently pop out any seeds and discard.
In a large saucepan, bring water and 2c unrefined sugar to a gentle boil.
stirring until all sugar is dissolved.
Reduce to a medium-low and add citrus slices.
Simmer for 30 minutes, stirring occasionally, until liquid is slightly reduced and slices are beginning to become translucent.
Reduce heat to low and cook for 20 minutes more.
Using tongs or a slotted spoon, remove slices from cooking liquid one and a time and
place in a single layer on a cooling rack set on top of a baking sheet.
The baking sheet will catch any dripping sugar syrup and/or sprinkled sugar.
*side note-- leftover sugar syrup can be cooked down for 20-30 minutes more
and reserved for future use. Cocktails anyone?
Once slices are cooled slightly lightly sprinkle them
with additional 1-2Tbsp unrefined sugar.
Allow to air dry for 8-12 hours or, to speed up the process a bit, place on dehydrator sheets and dehydrate for 1-2 hours at 135 degrees.
Once slices are dried, combine dark chocolate and coconut oil and melt
either over a double boiler or in the microwave.
Dip citrus slices half way into melted chocolate and lay on parchment or silpats.
Sprinkle dipped chocolate with vanilla sea salt and set aside to cool.
Store in a cool dry place for one week or in the refrigerator for up to a month.
Wrap individually in parchment or bakers paper to keep from sticking together.