Best Chocolate And Nut Crusted Candied Orange Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE CARAMEL ORANGE TART



Chocolate Caramel Orange Tart image

Provided by Food Network

Number Of Ingredients 13

2 3/4 cups, chocolate cookie crumbs, pulsed
1 stick (4oz) butter, melted
1 1/2 teaspoon sugar
1 pinch salt
12.5 oz chopped caramel
1/2 cup cream
4 3/4 oz chopped chocolate
3.4 oz. cream
3 tbs. butter
1-2 oranges
2 cups water
1 cup sugar
1/4 cup kumquat jam

Steps:

  • Preheat oven to 350. Grease the base of a 9-inch spring form pie pan.
  • Mix all the crust ingredients together in a bowl and evenly press crumb mixture into the pan. Bake for 10 minutes. Take pan out of oven and, using the back of a spoon, press the crust back into place if need be. Bake for another 10 minutes. Let cool.
  • Set a double burner over medium heat and warm the cream
  • Stir in the chopped caramel.
  • Cook caramel, stirring until melted and uniform. Remove from heat. Pour the filling into the cooled pie crust and refrigerate until set, about 1 hour.
  • Once the filling is set, make the ganache by putting chopped chocolate and cream into a microwavable medium bowl. Microwave for 30 second intervals, stirring between intervals, until the chocolate is melted. Once melted, stir in butter.
  • Once melted and uniform, pour the hot ganache over the filling. Refrigerate for an additional hour, or until chocolate is set.
  • Slice oranges into thin rounds.
  • Make a simple syrup by cooking water together with sugar in a wide pot.
  • Once sugar dissolves, poach the oranges in batches, so as not to overcrowd the pot. Poach the oranges until translucent and set them aside to dry on a cake rack.
  • Mix the kumquat jam with enough poaching liquid to loosen it so it is easily brush-able. Brush oranges with the glaze and let dry on the rack.
  • Once dry, arrange the slices over the set ganache in a pretty pattern.

CANDIED ORANGE SLICES DIPPED IN CHOCOLATE



Candied Orange Slices Dipped in Chocolate image

Someone gave us a gift of these delicious orange slices. These tangy oranges and creamy chocolate are an unbeatable combination. They look fancy and colorful, and are easy to make. A Christmas favorite. These do take a while to make but are well worth it. The orange slices are delicious even without the chocolate. Drying time not included in time. NOTE: When cooking the orange slices DO-NOT STIR. If someone is helping you make sure they do not stir just them push down on the orange slices as recipe says. :) I cut the slices in half again after cooking.

Provided by Barb G.

Categories     Candy

Time 2h30m

Yield 50 slices

Number Of Ingredients 5

4 valencia oranges
2 cups water
3 1/2 cups granulated sugar
3 cups granulated sugar, as needed for coating
2 lbs semisweet chocolate, chopped into small pieces (reserve a 2-ounce chunk)

Steps:

  • Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
  • In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
  • Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
  • Remove from heat and cool to room temperature.
  • Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
  • After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
  • While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
  • When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
  • Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
  • Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
  • Place the orange slices on a sheet of wax paper to set.
  • Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.

Nutrition Facts : Calories 196.3, Fat 9.5, SaturatedFat 5.9, Sodium 4.5, Carbohydrate 32.6, Fiber 3.2, Sugar 26.1, Protein 2.4

CHOCOLATE-ORANGE TART WITH ALMOND CRUST



Chocolate-Orange Tart with Almond Crust image

Make and share this Chocolate-Orange Tart with Almond Crust recipe from Food.com.

Provided by Karen From Colorado

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 1/2 cups toasted blanched almonds
1/4 cup packed brown sugar
1/4 all-purpose flour
1/4 cup butter or 1/4 cup margarine, melted
3/4 cup whipping cream
1 cup semisweet chocolate piece
2 teaspoons orange liqueur or 2 teaspoons brandy (optional)
1 cup orange marmalade
whipped cream (optional)
candied orange peel (optional)

Steps:

  • Combine almonds and brown sugar in a food processor or blender container.
  • Process or blend nut mixture one-third at a time until nuts are finely ground.
  • Transfer to a mixing bowl.
  • Stir in flour.
  • Add melted butter.
  • Stir until well mixed.
  • Press mixture evenly onto the bottom and 1 inch up the side of a 9 inch tart pan with removeable bottom or a 9 inch springform pan.
  • Bake ina 325 degree oven about 20 minutes or until golden brown and firm to the touch.
  • Cool crust on a wire rack.
  • While crust is cooling, bring whipping cream just to boiling, stirring occasionally.
  • Remove from heat.
  • Whisk in chocolate until smooth.
  • Whisk in liqueur or brandy if desired.
  • Cool for 30 minutes or until filling begins to thicken but is still pourable.
  • Spread marmalade onto bottom of crust.
  • Pour filling over marmalade.
  • Cover and chill for several hours or until filling is firm.
  • Before serving, remove side of pan.
  • Garnish with whipped cream and candied orange peel curls.

Nutrition Facts : Calories 444.1, Fat 28.1, SaturatedFat 11.4, Cholesterol 37.3, Sodium 66.3, Carbohydrate 46.2, Fiber 4, Sugar 37.5, Protein 6.3

CHOCOLATE ORANGE TART



Chocolate Orange Tart image

This tart is super easy, yet delicious-a great recipe for experienced and beginner bakers alike. This tart has a sophisticated, nuanced flavor thanks to the orange zest and orange liqueur. And the silky chocolate filling is just divine and accented by flaky sea salt. When I want to spend more time cozying up to the fireplace than to the oven, I take a few shortcuts with my baking. The crust is a festive blend of crushed gingersnaps and butter. Crushed chocolate wafer cookies would also work just fine. Get fancy with the toppings. I added flaky sea salt. Raspberries are also a perfect match with anything chocolate and a little dusting of cocoa powder will never steer you wrong. You can even add candied orange peel. Whatever you do, just have fun with it!

Provided by Vallery Lomas

Categories     dessert

Time 5h20m

Yield 8 servings

Number Of Ingredients 14

25 gingersnap cookies
2 tablespoons light or dark brown sugar
6 tablespoons unsalted butter, melted
12 ounces semisweet chocolate chips
1 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoon orange liqueur (optional)
Zest of 1 orange
Flaky sea salt
Candied orange peel
Cocoa powder
Raspberries
Whipped cream
Chocolate curls

Steps:

  • To make the crust: Preheat the oven to 350 degrees F. Pulse the cookies in a food processor until pulverized, completely fine and broken down to about 1 1/2 cups. Add the brown sugar and melted butter and pulse until the crumbs are wet and sand-like. Remove from the food processor and press the crumbs evenly into a 9-inch tart pan, ideally with a removable bottom. Reserve any leftover crumbs for another use.
  • Bake for 9 minutes. Set aside to cool on a wire rack.
  • To make the filling: Add the chocolate chips to a large microwave-safe bowl.
  • Bring the heavy cream and butter to just simmering in a small saucepan over medium heat. Remove from the heat and pour over the chocolate. Let stand for 1 minute. Stir the mixture with a rubber spatula until melted and smooth. If the chocolate isn't completely melted, heat in the microwave for several seconds and stir, until melted. Stir in the orange liqueur and orange zest. Pour the mixture into the prepared crust.
  • Refrigerate the tart at least 4 hours to allow the filling to set. Store in the refrigerator until ready to serve, then remove the tart from the pan and top with flaky sea salt, orange zest, cocoa powder or raspberries, if desired. You can also top with whipped cream or chocolate curls.

CHOCOLATE-AND-NUT-CRUSTED CANDIED ORANGE



Chocolate-And-Nut-Crusted Candied Orange image

Chocolate and orange is an iconic wintertime pairing for good reason; the rich chocolate contrasts beautifully with the peak-season oranges. Here, we've made an easy candy from this dynamic duo that is perfect for giving as holiday gifts this year.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 25m

Yield Makes 16

Number Of Ingredients 4

16 sweetened dried orange slices (available at olivenation.com)
3/4 cup dark melting wafers (about 4 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate
2 tablespoons finely chopped roasted almonds or raw pistachios, preferably Sicilian
2 tablespoons finely chopped candied ginger or dried apricot

Steps:

  • Dip half of each orange slice into chocolate; roll dipped edges in nuts and place on a parchment-lined baking sheet. Add a few pieces of candied ginger.
  • Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

Related Topics