It's a miracle that any of these made it out as gifts at all, I kept on catching Cosmin munching away at them. They were his favourite, they were his sister's favourite, they were my favourite. The candied orange peel and dark chocolate shell make for a proper adult choc. The gold leaf is a tad over the top but boy did it make them look pretty.
- 1 orange
- 3 tbsp double cream
- 3 tbsp sugar
- 1 tbsp water
- 100g milk chocolate
- 200g dark chocolate
Optional to decorate
- Edible gold leaf
NUTRITIONAL CONTENT PER PORTION
- Calories | 79
- Fat | 4.2g
Serves | 25 pieces
Prep Time | 45 minutes (including cooling/setting time)
Cooking Time | approximately 11 minutes
- Grate the dark chocolate, heat in the microwave, stir and then repeat until fully melted.
- Spoon into chocolate moulds (or icecube trays if you don't have any) using the back of a spoon to coat the sides of the mould, reserve some of the chocolate for the lids later. Leave to set at room temperature
- Coarsely grate the orange, being careful not to inlude the bitter white pith. Set the orange aside for later and put the rind into a heavy based saucepan together with the sugar and water. Heat on medium stirring continuously until the sugar has dissolved. Simmer for approximately ten minutes stirring occasionally. Be careful not to burn it. Spread out on greaseproof paper to cool completely.
- Grate the milk chocolate, heat in the microwave, stir and then repeat until fully melted. Stir in the cream and the juice from the orange. Set aside to cool.
- Spoon the orange/chocolate ganache into the chocolate moulds and seal the chocolates with the rest of the melted dark chocolate. Leave to set at room temperature.
- Turn out the chocolates and decorate with gold leaf (optional) and pieces of the candies orange rind.