These little jaffa treats are so easy to make, and are another great addition to the home made Christmas hamper or for the festive table. Many of you will wonder if the peel could possibly taste any good as no one ordinarily would eat orange skin, but unbelieveably it does. It’s a crunchy, sweet, orangey surprise. I’ve never seen anything like this at the shops.
- Chocolate of your choice. I used a blend of dark and milk chocolate.
- Coconut oil
- Pistachios – raw unsalted.
- Wash oranges well and slice thinly (approx .5 cm). Can leave as whole circles, or cut in half for more manageable bites.
- Completely dehydrate orange slices in dehydrator. If you don’t have a dehydrator, you can place them on a cooling rack (singe layer) and dry them out in a fan forced oven set on low. Expect this to take at least 6 hours, maybe more.
- Melt chocolate in a small saucepan over boiling water to avoid burning. Add 1 tsp of coconut oil to thin it slightly. This isn’t strictly necessary, so if you don’t have any don’t panic.
- Lightly crush pistachios.
- Dip the died orange half way into the melted chocolate and place on a tray lined with grease proof paper.
- Sprinkle with the crushed pistachios before chocolate has set.
- Leave to harden. To speed this up, refrigerate for a few minutes but don’t leave in there too long as you don’t want the orange to soften.
- Once chocolate has set, place in air-tight container. May be kept in fridge or cool place. Stores well, but usually eaten before too long.
Now imagine these wrapped in clear cello with a beautiful ribbon, or in a nice jar!
If you enjoyed this recipe, you may like to to give home made ginger beer a go. Click here to go to the recipe.