Category: Dehydrator

Edible gifts! The perfect gift for when you have no idea what to get for people! These also make sweet little favours to tie onto gift wrapping if you’re skilled at that. My wrapping skills are atrocious so I’ll leave that to the pros.

You can air dry these over a period of days, (around 2-3 depending on how humid your house is) and then dip them or if you’re lucky enough to own a dehydrator you can dehydrate them for 4 hours at 30f and then a final hour at 40f to firm them up.

INGREDIENTS

For the candied orange

  • 1 large navel orange
  • 1 1/2 cups water
  • 1/2 cup white cane sugar

For the chocolate

  • 80g dark chocolate (70%)
  • 1 tsp coconut oil

  1. In a large heavy bottomed saucepan add the water and the sugar. Heat on high and bring to a boil.
  2. Prepare the orange. Slice the nubs off both ends then slice the orange in half. Lay each half on the cut side and using a very sharp knife cut the orange into thin slices. Repeat with both sides of the orange.
  3. Once the sugar-water is boiling, carefully lower the orange slices into the pan. Boil for 5-10 minutes, turning them once.
  4. Reduce the heat to medium and simmer the oranges for 30 minutes or until the syrup has reduce, turning them once or twice.
  5. Turn the heat down to low and leave the oranges for a further 10 minutes.
  6. Prepare two wire wracks, placing baking trays underneath to catch any syrup.
  7. Turn off the heat and allow the oranges to cool for a few minutes.
  8. Carefully lift the oranges out of the syrup and place them on the wire wracks. The syrup can be used for whatever you like – I bottled mine and added it to fizzy water!
  9. Allow the oranges to drain. If you don’t own a dehydrator, the oranges will now need to air dry for 2-3 days depending on how humid your house is. If you do own a dehydrator, dehydrate the oranges in a single layer for 4 hours at 30f and then a further 1 hour at 40f.
  10. When you are ready to dip the oranges, place a heat proof bowl of a pan of boiling water. Add the chocolate and coconut oil, stirring until melted. Carefully dip half of each orange slice into the chocolate. Leave to cool on a lined baking tray.
  11. Store in an airtight container in the fridge until ready to gift!

 

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This recipe is mostly inspired by trips to Sprouts Farmers Market with my fiance. We always swoon over the bins of chocolate covered nuts and fruits. The best so far have been the chocolate covered blueberries and the pecans. Seeing as though Sprouts is about 5000 miles away, I had to improvise – here’s my slightly less commercial looking version. I was also lucky enough to get 3lbs of blueberries for £2.50…2 cups of which went into this recipe!

Just a note, you can use fresh blueberries instead but I would try to use dried or dehydrated ones if you can. The blueberry flavour is much punchier when dried!

INGREDIENTS

  • 2 cups of blueberries, pierced and dehydrated 8-12 hours at 65c
  • 170g/1 cup dark chocolate (70% or up)
  • 1 tsp coconut oil
  • 1/4 tsp sea salt
  • 1 vanilla bean, scraped or 2 tsp vanilla extract
  • Grease proof paper

  1. Line a baking tray with grease proof paper.
  2. Melt the chocolate in a heat proof bowl over a pan of boiling water. Stir in the vanilla, coconut oil and salt. Stir until nicely combined.
  3. Take the bowl off the heat and pour in the blueberries. Stir with a spatula to coat. Try to coat all the berries evenly.
  4. Using a fork and a spoon, scoop out the blueberries and arrange them on the paper. Try to make sure they are evenly spaced and not touching.
  5. Once the tray is full, put it in the fridge for at least 1 hour.
  6. Remove the tray from the fridge, and break apart the blueberries.  Your hands will probably get a little messy!
  7. Store in an airtight container in the fridge to use for later! They taste amazing on top of ice cream or granola!
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