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Bring this to a boil, then drain over a colander and repeat once more. Add the orange peel strips back to the pot along with 2 cups of water, 1 cup of sugar and the vanilla bean. Bring to a boil, then reduce the heat to a simmer. Simmer uncovered for about 30-35 minutes.

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Step 2. Bring to the boil and simmer for 5 minutes, drain and return to the pan with 1 litre of cold water. Bring to the boil again and simmer, covered, this time for 45 minutes. Then add the sugar and stir until it's dissolved, simmer for a further 30 minutes, still covered. Remove from the heat and leave to stand for 24 hours.

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Using a chef's knife, trim the edges of the peel pieces so they are even and rectangular. Cut the rectangles into narrow strips. Set up a bowl of ice water and set aside. Combine 3 cups water, the sugar, corn syrup, and cinnamon stick in a 4 quart saucepan. Stir to combine the ingredients.

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Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a large baking sheet with parchment/baking paper. Add the sugar and orange zest to a large bowl, and use your fingertips to rub the zest into the sugar. This helps to release more essential oils from the zest.

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In a large mixing bowl, add sugar and eggs. Whisk together by hand for 30 seconds or so, just until creamy and combined. In a large microwave-safe bowl, add butter and dark chocolate. Heat in the microwave, stirring every 20 seconds, until melted and smooth. Add melted chocolate and butter to egg mixture.

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Lift the orange out of the chocolate and give it a gentle shake to remove any excess. Place on wax paper and sprinkle with sea salt, if desired. Repeat with all the orange slices. Step 4 - Chill - Place pan with finished oranges in the refrigerator for about 15 minutes to allow the chocolate to fully harden.

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How to make make Chocolate Covered Oranges - Step by step. One: Peel the satsumas and separated into segments and lay on a lined baking tray. Two: Finely crush the pistachios. Three: Melt the chocolate and coconut oil together, either using a bain marie or in the microwave.

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Step 2. Pour 3 cups of water into a large shallow pan or pot, along with 3 cups of sugar. Heat on the stove and swirl until the sugar has dissolved. Step 3. Simmer the slices in the mixture for 1 hour to 1 hour and a quarter or until the white rind has turned paler and translucent (almost see-through). Step 4.

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Instructions. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in egg and vanilla extract on high speed.

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Boil for 5 minutes, then drain. Pour fresh water (2 cups) in the same pot and add the peels in. Repeat the same process. This will remove some of the peel's bitterness. In a small saucepan, dissolve 1 cup sugar in 1 cup water, add the peels and simmer for about 45 minutes or until the peels are translucent.

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Fill the saucepan with 1-2 inches of water and bring to a simmer. You do not need the water to boil to warm the bowl. The bowl should fit on the saucepan without touching the water, or the bowl will get too hot. Place the bowl on top of the saucepan and add the ⅔ of the chocolate.

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Method. Place and orange on a chopping board and remove a slice straight across the top and bottom to reveal the flesh within. Discard these two slices. Now place the orange on one of the flat.

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Toss the sticks in the superfine sugar and leave them to dry for 6 hours. 8. Put the chocolate into a heatproof bowl over a pan of simmering (not boiling) water until melted. Stir and remove from the heat. Allow to cool slightly. 9. Dip the orange sticks in the chocolate to come about halfway up the sticks.

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To melt the chocolate using a double boiler, fill a small saucepan with 1-inch of water. Place a heat-proof glass bowl on top, leaving a few inches between the water and the bottom of the bowl. Bring to a simmer over medium-low heat. Add the chocolate and coconut oil to the bowl.

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Strain the peels and set them aside. Break the chocolate bars into small pieces and melt in the microwave or carefully on the stove. Using a fork or toothpick, dip each orange peel piece into the melted chocolate until completely coated. Now is the time to add any additional garnishes. Lay chocolate orange sticks on wax paper on a baking sheet.

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Cut the peel into strips approximately ⅓-1/2 of an inch (1-1.5 cm thick). Transfer the peels to a saucepan and add enough water to let the peels float. For the amount indicated in the recipe bellow you'll need about 6-7 cups of water or 3 ½ cups of water for every cup of orange peels. Bring to a boil. Once vigorously boiling, drain the peels.