This candy piece is simply the best chocolate covered orange candy I’ve ever had.
The label includes the words naranja and caro. Unfortunately I can’t find them online, you’ll have to take my word for it.
Our local grocery store sells them next to the expensive cheeses for 39 cents a piece (Eugeneans: buy them from the Franklin PC! The bloated PC on Willamette is selling them at a 30 cent mark up…yuppie tax?).
This is a candied segment of orange covered in tempered chocolate. The inclusion of the whole orange rather than just the peel makes this a softer and fruitier flavor than just a coated candied peel. It’s like a non-bitter orange marmalade in side -soft and syrupy.
Aki and Alex of Ideas in Food have recently discovered the joy of pressure cooking whole citrus. The resulting fruits can be eaten whole and are tender, not the least bit bitter.
I wonder if candying orange already accomplishes this, or maybe the candying process could benefit from starting with pressure cooked fruits?
Aki and Alex’s whole citrus discovery makes me want to replicate this candy on a larger scale: using blended whole oranges as an ice cream or pudding base? Or whole oranges processed into a ganache like consistency with marzipan and covered with tempered chocolate?
One year Ago
Hot Apple Pie Shots: SHF17
Apple pie is one of those desserts I eat for the ice cream. Fortunately for me, this month’s Sugar High Friday theme of dairy lets me wallow in that desire…