It’s citrus season! Winter citrus is my favorite. I find the fruit to be juicier and more flavorful. It’s also nature’s way of assisting with our immune system right?
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If you have access to plenty of citrus like us, or your own tree, this recipe is a perfect way to use up some of it to enjoy after the season.
Dehydrators are great, but they can be pricey and if you’re not getting a lot of use out of it, wasteful. The oven method works just as well but takes longer. This is a great way to pass a lazy, rainy day!
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Chocolate and orange is a classic Italian combo. Feel free to adjust depending on the citrus you have; Meyer lemons & white chocolate, grapefruit & milk chocolate, etc. You can also use the plain citrus slices and add to hot tea, use as air fresheners or make body scrubs with them.
Ingredients:
4 oranges (I used Valencia and blood oranges)
1/2 cup 60% dark chocolate chips
fleur de sel for sprinkling (optional)
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Directions:
Preheat oven to 200 degrees. Line two baking sheets with parchment paper (or a silicon mat for less waste!) and top with wire racks.
Rinse and dry oranges. Slice into thin wheels using either a very sharp chef’s or serrated/bread knife. Arrange onto wire racks in single layer. Bake for 4-4 1/2 hours. Let cool
Using the double boiler method or microwave, gently heat chocolate until smooth. Dip one end of orange into chocolate or using a spoon, drizzle chocolate over slices. Sprinkle with fleur de sel. Place on parchment paper to let cool. Store in airtight container.
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