Candied Oranges in Dark Chocolate with Chopped Nuts
Juicy orange segments dipped in rich dark chocolate and sprinkled with finely chopped nuts. A quick, no-bake dessert for festive plates.
- Time
- 40 min
- Serving
- 352 kcal
- Ingredients
- ≈ 1,06 €
- Protein
- 5 g
Ingredients
- 1 Mandarins≈ 2,12 € per kg 160 g
- 2 Dark chocolatepack 90 g ≈ 1,32 € 35 g
- 3 Walnutspack 150 g ≈ 2,65 € 12 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the oranges, separate into segments, and remove excess pith.
Pat the segments dry with paper towels for even chocolate coating.
Melt dark2 chocolate in a double boiler or microwave in 15–20 second bursts, stirring until smooth.
Dip half of each segment into the chocolate and place on parchment paper.
Sprinkle with finely chopped walnuts3 while the chocolate is still soft.
Chill for 20 minutes until the chocolate sets, then serve cold.
Tips
- Why it works
- Pat the segments dry so the chocolate doesn't run off and form lumps. Wet segments make dipping messy.
- Substitutions
- Replace the dark chocolate with milk chocolate for a sweeter result. Instead of walnuts, use pine nuts or almonds, but reduce to 10 g.
- Common mistakes
- If the chocolate sets too fast, you can't sprinkle the nuts in time. Melt it 10 seconds less and work faster.
- Storing and reheating
- Keep in the fridge for 3 days in a closed box. Cut into pieces and eat at room temperature.
- Serve with
- Serve with tea or coffee on a festive table when you want something light and sweet.
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