Oranges in chocolate

[Anna1957]

Anna1957, Anh, you won't cut them later ... IMHO. From them the juice will flow with water all the time.

you then will not cut them ... IMHO. From them the juice will flow with water all the time.

Yes? I don't remember how the citruses behaved (I had lemons that time) after a 10 minute boil while slicing. I'll have to try with 1 trick.

Anna1957, look at the recipe from Nika Belotserkovskaya "orange confit".
There are slices in syrup, maybe with stevia it just works.
I do that too, I like it.

[Svetlana]

Svetlana, thanks, I'll look now.

Prepared without prior boiling. The crusts are soft, but too tart. Next time I'll do it exactly according to the recipe.

[Erhan]

Erhan, Svetlana, even when you cook for two hours, all the same, the crusts remain slightly tart, you don't eat much, then the aftertaste remains for a long time, but still delicious.

And I'm just planning to make this masterpiece. We do not sell such desserts, we need to please loved ones.

[Svetlana]

Svetlanawhat beautiful oranges, a fairy tale! Girls, I was impressed by the beauty that you made and prepared the first (I will do a lot) portion. Here is my intermediate result, a little later I will dip in chocolate. I moved a little away from the recipe - I added an asterisk star anise, a vanilla pod and a little black pepper to the syrup (that's how I make candied fruits). Tasty now, but I will finish the recipe to the end

[Tatyana]

Tatyana, thanks, I have my own apesses and lemons. And since the spouse, left alone in the summer on the farm, watered them very badly, then the fruits grow small, with very dense pulp, which is required for this recipe.
And I will definitely take into account star anise, vanilla and cinnamon - I always want a little spice in citrus fruits.

Your lemons, oranges are class! Dream! The spice syrup turns out to be very aromatic and also, I completely forgot, + lemon juice

I cooked lemons with oranges. In the photo, an orange is in front, followed by lemons.
I made slices with chocolate for my son for tea. He was very tactful about the astringency of the dessert: "Wow! Bitter chocolate!"

If boiled in water until syrup, they will not be so tart. When I make candied fruits, I dip it three times in boiling water for two minutes, then in cold water, and only then I cook it in syrup - very little bitterness remains.



Here are my oranges already in chocolate. Part - sprinkled with cocoa nibs

Colleagues! What can I say to a toad, who strongly recommends boiling whole oranges and only then chopping them?

I'll wait and listen. I am also pulled in this direction)))

[4er-ta]

4er-ta, Tatyana, how did you pack them stylishly! Super

[Elfa]

Elfa, Elena, thank you! I have left the boxes from last year's holidays, now they are useful.

Colleagues! What can I say to a toad, who strongly recommends boiling whole oranges and only then chopping them?

Boil in water, cut and dip in syrup? If whole ones are boiled in water, it seems to me that the bitterness will simply be more, well, it will be worse to cut, they will become soft. And so, you can try.

I cooked whole! It just seemed that after I boiled them sliced, some of the juice poured out along with the salt water.
Boiled min. 10, cooled, chopped and then dipped in boiling syrup. The skin is not bitter at all, and the pulp does not fall apart.

together with salt water.

Irina, is the water salty there? And I cooked in the usual!

cut worse, they will become soft

You can, by the way, freeze a little after boiling whole - this also reduces bitterness. And then chop and cook in syrup.

Could be so. It's easier for me to do it with a recipe.The second portion is already drying now.

You do everything with sugar, but I will be with stevioside. Therefore, it is a pity to lose juice with water, although all this significantly lengthens and complicates the process. And no one tried it with tangerines?

[Anna1957]

Anna1957, Anya, just prepared the tangerines. But I have very sweet, but hard. I covered them with granulated sugar, I'm waiting for the juice to be released, then I'll put it on to cook. The peel of tangerines is thin and sweet.

I'm waiting for the results, Nadezhda.

[Anna1957]

Anna1957, ok, unsubscribe. But tangerines are softer, the main thing is that they do not fall apart. Now I will boil and leave overnight, soak in syrup.

sorry to lose juice with water

Anya, then you can make candied orange fruits (Pierre Herme's recipe), where the orange is cut into four parts, the middle is cut out, leave the pulp 1 cm, boil in boiling water a couple of times, cool, cut into strips and into syrup. I did this orange, lemon and grapefruit, delicious.

[Tatyana]

Tatyana, I honestly do not see the difference, except for the direction of the cut. Or I don’t understand.

Irina, is there really salty water? And I cooked in the usual!

In other recipes, I read that to reduce bitterness, you need to boil not in ordinary, but in salt water. Well, it is not very salty, so slightly salted. A teaspoon of total per liter.
It's just that it came to mind that it would be bad to cut, nothing is bad. They are not boiled in a kpshu, they cut it with an ordinary knife, nothing fell apart.

I already ate my sweets, I thought they would come to NG, ha-ha, now I need to make a new batch ..

[irisska]

In other recipes, I read that to reduce bitterness, you need to boil not in ordinary, but in salt water. Well, it is not very salty, so slightly salted. A teaspoon of total per liter.
It's just that the speech came about that it would be bad to cut, nothing is bad. They are not boiled in a kpshu, they cut it with an ordinary knife, nothing fell apart.

irisska, Well, thank you! Oranges are already waiting

I'm waiting for the results, Nadezhda.

Anya, here are the tangerines, I cut them with a 3.5 mm slicer, boiled them overnight and left them. In the morning for another 5 minutes. They fell apart anyway; after all, in structure they are not as hard as oranges. Taste without bitterness, soft crust. Better to put on baking bags, they stick to paper. I put them in a gift box. Tasty, but sweet, with chocolate while I think, probably lemon should be added to the syrup.

I have a recipe for sun-dried tangerines, but there they are whole.

Sun-dried tangerines in sugar syrup

Thanks, I'm thinking it over. I need to do it without sugar, with stevioside

Natasha, girls, and what should they be - slices? Dry? A few days ago I did - I touch, but they are damp, not at all like dried, for example, eggplants, which I did in the dryer. Oranges dried in the oven, as per the recipe, 120 grams, not even 30 minutes, but 2 times longer - they still did not dry out. Now I want to dip it in chocolate and think, can we dry it some more?

So I did not understand what they should be at the exit from the oven? It’s the other way around: while they were hot, they were soft, but when they cooled down, they turned into crackers. Very tasty, but hard to gnaw.
I also tried to make grapefruits. Unfortunately, the bitterness has not gone away, it is present and even very strong.

I boiled whole oranges with cut butts - then there was absolutely no bitterness. Then I cut it, boiled it with stevioside, kept it in the dryer for 2 hours. The slices are a bit damp. In the next. once dry without boiling. And she messed up with chocolate: a lot of it stuck to the plate. Next time I will first cover one side, then in the refrigerator, and then, when it hardens, the other.

[Anna1957]

Anna1957, Anh, at what temperature in the dryer?

I also boiled it whole. Then I cut it into syrup. First, with a fright, she covered it with a lid, then stopped. Cooked for half an hour more. Dried as instructed 15 + 15. But the slices that fell apart during cooking began to burn rather quickly.
You should not be guided by buckles. Here are not dried oranges, and not even sun-dried.It seems to me that at 120, the caramelization process takes place.
I put some of the slices aside for aesthetic reasons, some because the thick slices are damp to the touch. Therefore, the price of 45 euros per kg does not seem supernatural.

I dry at 100C - 70C and always with the oven door ajar.

Anna1957, Anh, at what temperature in the dryer?

At the maximum - 70 degrees. Now I tried it - delicious, although the slices are moist. I bought more small oranges - I will train)))

[natapit]

I'll join you too, I'll watch. And bookmarks.
Moreover, Anya is also experimenting here, she is ambiguous.
I also need to collect oranges, I love the taste of chocolate and orange.
natapit-Natalie THANKS for the recipe for this dessert.

My oranges are two weeks old, soft, slightly damp I bought oranges and tomorrow I will do it a little differently. Boil in slightly salted water, put on a sieve, and then in syrup, boil for twenty minutes on very low heat, soak for 5-6 hours and so on four times., For the last time, soak overnight in syrup. Sugar is not added immediately, but 1/4 four times

And she messed up with chocolate: a lot of it stuck to the plate. Next time I will first cover one side, then in the refrigerator, and then, when it hardens, the other.

It is better to temper chocolate, then it hardens quickly

It is better to temper chocolate,

I have yet to master this.

If you distribute the chocolate with a brush and lay it out on a silicone mat, then very much nothing happens and the chocolate is saved

But if you put it with the smeared side, the chocolate will remain on the rug. Therefore, now I will do spreading in 2 stages. Or does it lag well behind silicone and nothing sticks?

And I dipped oranges in chocolate, then knocked on the edge of the bowl, the excess dripped, and hung the slices on skewers.

I have very thick chocolate - Ozersky 97.7% with the addition of stevioside. Maybe he doesn't behave the way he does with sugar. I melted it for the first time. But the end result suited me both in sweetness and crunchiness.

Or it lags well behind the silicone and nothing sticks

Exactly. Even a glossier side is obtained than the top

Thank you then, so I will.

If you distribute the chocolate with a brush and lay it out on a silicone mat, then very much nothing happens and the chocolate is saved

It seems to me that this is a long song, with a brush. And the savings ... what? I put half of one side into tempered chocolate (I have a lot on both sides), but it is possible for two or three seconds and everything froze, it turns out a dense, good layer and nothing flows, the rest of the chocolate goes into a jar and I use it somewhere. Works for 5 minutes

Or does it lag well behind silicone and nothing sticks?

And I did it like in Natasha's recipe - on parchment paper - great! I'll post the pictures in the evening. At first I thought it would stick, but how it froze - it’s well gone!

At first, I also dipped and brushed off the excess with a spoon, but still there was a lot of chocolate. Then there was very little of it in the bowl and I took up the brush. And here the process started and I liked the result. The chocolate cured for a long time, but in the end it peeled off very well

I dip a half into tempered chocolate

Do you make chocolate yourself? We then melt the finished tiles. He behaves differently, it seems to me