chocolate
dipped
glacé
blood
orange
slices

go straight to the recipe

Yes you can buy these just about everywhere, but making your own is taking it to the next level.

Of course the fruit come straight from a tree and the chocolate is top quality Callebaut 70.5%.

To be fair it’s not really a recipe. There is always some sort of a syrup in the fridge, in this instance leftover crème caramel syrup laced with vanilla beans. All you need is an equal-weight sugar and water syrup. Silica gel sachets are handy to keep them dry and hiding them in a cupboard that is hard to get at makes them last longer…LOL!!!

AO 27 AUGUST 2024

for the SYRUP

750g sugar
150g water
500g water
aramotics if you wish

Make a caramel with the 750g sugar and 150g water. When you have a good colour remove from the heat and let stand for a couple of minutes. Keeping well back add the remaining water and aromatics. When it stops bubbling return to the heat and boil gently until the caramel has dissolved.

Allow to cool completely.

blood orange slices

Pour the cold syrup into a shallow stainless steel pan. Discarding the ends, and pulling any seeds out with tweezers slice the oranges very thinly and place them in the syrup.

Stir over the slices and place them on induction on 2 and when they are heated through turn it down to 1.

The process takes a couple of hours sometimes longer depending on how ripe the fruit is. Carefully stir them over from time to time with a silicon spatula until they are translucent.

Set up a rack on top of a tray and wearing food service gloves carefully lift the slices from the syrup and sit them on the rack. Contact cover them with Freezer-go-Between or baking paper and leave them in a cool place overnight to drain.

dehydrate @ 70°c

After about an hour check the slices they need to be dry but still just slightly chewy. If you dry them out too long they will be brittle and crumble.

dip in chocolate

Using induction heat the chocolate over hot water on 1. When they are about 60% melted take them off of the heat and stir until the calettes are completely melted. Lay out a sheet of baking paper. Dip the slices halfway into the chocolate, shake off the excess and then lay on the paper. When they are completely set, pack in an airtight container with silica gel between layers of baking paper. Callebaut 70.5% calettes can be purchased from Bottega 1995 on King William Road in 500g and 2.5kg quantities

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