Vito’s blood oranges dipped in dark chocolate
Vito Mancini is a blood-orange grower from Griffith in New South Wales. This is his delicious recipe and it’s so easy. Serve a plate of these for dessert, perhaps with some little almond biscuits or biscotti. A strong coffee or amaro wouldn’t go astray, either!
Ingrediënten
- 1 blood orange
- 100 g 3½ oz good-quality dark chocolate
Instructies
- Preheat the oven to 160°C (320°F).
- Line a baking tray with baking paper.
- Place the orange in a saucepan of water and bring to the boil.
- Cook for 20 minutes, then remove the orange and set it aside to cool a little.
- Slice off the top and bottom of the orange, then cut it in half lengthways.
- Cut the two orange halves into thin wedges and place them on the baking tray.
- Pop the tray into the oven for 5 minutes to dry out the orange segments a little.
- Meanwhile, melt the chocolate in a heatproof glass bowl over a saucepan of simmering water and stir until smooth.
- Dip the orange segments into the melted chocolate, then return them to the tray and place them in the fridge to set.
- Once set, transfer the orange segments to an airtight container and refrigerate for up to a few weeks.
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