This Year's Christmas Gift

I made these as Christmas gifts this year.  They taste delicious, but give yourself plenty of time to segment the oranges. Turns out it is one of the world's most monotonous tasks.  Ever.  I wish blood oranges were in season so I could have used those.

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.