- 3 oranges
- 100 gr. black chocolate fondant
Wash and peel the oranges: cut across the top and bottom of the orange.Make 4 vertical cuts and start ripping the skin with your fingers When you have the pieces of skin, cut sticks approx. 1 cm wide and as long as possible.
Try a little corner of the skin: if very bitter, can be bleached by boiling briefly.
Take out one by one the sticks and let them dry on a rack.
Orange strips have to be several hours before drying. This step is not essential but it makes the end result more crisp: the more wet they are they absorb more sugar, if you wait a few hours is the texture will be with fine granules of sugar.
Just throw the stripes on a plate with sugar and mixed them well, then shake them a bit and put them back one at a time, well separated on the grid again. The next day should be almost completely dry to the touch.
To dip them in chocolate, simply melt it in a pan or microwave ( low power, to prevent burning) and place in a narrow container.