These deep jewel-coloured chocolates make for the perfect gift, a sophisticated after-dinner temptation or a striking decorative feature on a dessert.
These gorgeous sweets are inspired by the slightly sticky and beautifully citrusy chocolates can be found in confectionery stores and food markets throughout Spain. They’re typically made with the local Seville orange but I’ve used blood oranges for a colourful twist.
40g caster sugar
5 blood oranges
250g good quality dark chocolate
- Preheat the oven to 160°C.
- Trim the ends of the blood oranges and then slice the rest into thin pieces. Each slice should be around ¼ inch thick. Make sure you discard of any seeds.
- Lay the orange slices out flat on a baking tray covered in baking paper.
- Sprinkle sugar evenly over the slices so that they are lightly dusted.
- Squeeze orange juice over the slices so that they have been covered and that the sugar dissolves slightly.
- Bake in oven for around 20- 30 mins, checking regularly to see if they have turned slightly translucent and dehydrated creating a firm texture.
- Remove from oven and leave to cool on a rack.
- Once they have cooled, melt dark chocolate in a small bowl and dip half of each orange slice into the chocolate. Then lay our flat on a tray covered baking paper to set in the fridge.