Oranges with
Dark Chocolate and Sea Salt
Makes approximately 30
segments
-3 navel
or blood oranges
-3.5
oz. high quality dark chocolate (I use 72% Cacao)
-1
to 2 tablespoons high quality sea salt (If you can’t find Fleur de Sel, I have
also used Himalayan Pink Salt from Trader Joe’s)
For segmented oranges:
-Carefully
peel and segment oranges. Scrape away excess pith (aka white) carefully with a
non-serrated knife.
For peeled oranges:
Slice
oranges width-wise, then into smaller circles. Carefully cut off the rind and pith. Can either be left as a
full circles, or sliced into half-moon circles.
Melt
dark chocolate over a double boiler.
Pat orange segments dry before dipping into the melted chocolate. After dipping, place oranges on a sheet
of wax paper to dry. While the
chocolate is still semi-wet, sprinkle a small amount of sea salt on top of the
chocolate portion of the orange (if you sprinkle the salt on the chocolate too
soon, the salt will mostly dissolve in the chocolate). Oranges will be dry and ready to
serve/eat in about an hour.
Oranges are best if eaten within a day or two of preparing.
