Little sticks of orange yumminess

I have been making these at Christmas time as gifts for colleagues and friends, and just for the family since 1982 when I first found the recipie in a Australian Women's Weekly magazine.  They are just chocolate and orange peel, the orange flesh can be juiced and used in the xmas cake. These are really candied orange peel covered in chocolate.  The chocolate you use will depend upon what you enjoy, I recommend dark 70% + for the best taste as it compliments the bitterness.  However, children will prefer milk chocolate, so use whichever you like.

I usually make a double batch  (there is a hand written note saying "make double") at any one time, and beware they are addictive.  The recipie requires 2 days to make as the oranges need to dry out a little.  Box them up into little boxes lined with baking paper.  They turn out all bendy and lovely.  You can leave a little orange peel un-chocolate if you like, as in the picture below:

 

Chocolate Orange Peel

Rating: easy

 Ingredients:

 2 large thick skinned oranges
1 cup sugar
1 cup water
250g dark chocolate

Method:

Day 1
Cut oranges into quarters.  Take out the flesh, leaving the thick pith intact on the skin.  Cut the quarters into strips about 1cm wide.

Put orange stips into a pan of boiling water, return to the boil, drain.  Repeat 3 times.
Combine water with the sugar over a low heat and stir until the sigar is dissolved.  Do not boil.
Add the orange strips and bring to the boil.  Reduce heat, simmer uncovered for about 20 minutes, or until the orange strips become translucent.  Stir occasionally.
Using two forks or tongs, remove each strip from the pan onto wire racks.  Leave to dry overnight.

 

Day 2
Melt chocolate over simmering water, place several orange stips into the chocolate at a time.  Remove from chocolate with two forks or tongs.
Shake off excess chocolate, place on a piece of foil to set.
Store in the refrigerator.