Best Chocolate Orange On The Ritz Recipes

CANDIED ORANGE SLICES DIPPED IN CHOCOLATE

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.

CHOCOLATE ORANGE ROUNDS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Add orange zest to 1 half; add melted chocolate to the other half., Shape each portion into two 7x1-in. rolls. Wrap each and refrigerate 3 hours or overnight. , Preheat oven to 375°. Cut each roll down the center lengthwise. Reassemble rolls, alternating chocolate and orange halves. If necessary, wrap and chill until firm enough to slice., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 5-6 minutes or until set. Remove from pans to wire racks to cool.

CHOCOLATE ORANGE ON THE RITZ

Steps:

• 1. Melt chocolate. I use a double boiler but you can follow the directions on the package. I buy my candy melts (Wilton)* either at Michael's or Walmart.
• 2. Add in the orange extract and stir vigorously. You may add a drop or so more if you want it really orange tasting. Just remember that the orange flavor intensifies with time.
• 3. If you see that the extract dries the chocolate somewhat you can add paraffin wax to the mixture. I used about a one inch piece in mine. Some people claim that the paraffin adds gloss to candy.
• 4. Dip an individual ritz cracker into the melted chocolate (I use tongs) and place onto waxed paper to dry. You may have to use more than two sleeves of ritz. TIP: I spoon extra chocolate on top of each cracker once they are on the wax paper. This just makes the chocolate thicker on each cracker. Store in an airtight container once completely dry.
• 5. NOTE: *You can also use the Almond Bark Candy Coating (or any kind of chocolate really) instead of the candy melts. If you use the whole package you'll probably need to use more orange extract and more ritz crackers. You can actually make as few or as many as you want by using your own judgement on the amounts. FYI: These freeze very well. You can eat them straight from the freezer.
• 6. Here's a picture of the chocolate oranges you buy from the store. Thank you, Karla Everett, for providing this pic for us! (((( hugs )))) Be sure to click on all the pics so you can see the box they come in.
• 7. TIP: Stormy suggested omitting the orange extract and sprinkle crushed peppermint candy on top of the chocolate. Bonnie used peanut butter chips with rum extract on the bottom and chocolate on top. She also just chocolate covered one side of the ritz. Didi suggested using raspberry extract instead of the orange. Colleen added sprinkles on top of the chocolate. Jan says you can also us Loran oil rather than extract, too. Just get creative and see what you come up with. More suggestions: Cover them with red chocolate for Valentines Day, green for St. Patrick's Day, several colors for Easter, red & green for Christmas, etc.