Chocolate Covered Naartjies - Cauliflower Carpaccio With Watercress And Almond Dressing - Avocado Mousse Topped With Cauliflower And Bacon Crumbs (part 1)

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Chocolate Covered Naartjies

·         Makes 20–30 slices

·         Easy 40 mins+ overnight drying of naartjies

Ingredient

·         6–7 ripe orange naartjies, preferably organic

·         500g 70% dark chocolate, preferably organic

500g 70% dark chocolate, preferably organic

500g 70% dark chocolate, preferably organic

Recipe

1.    Preheat the oven to 60°C. Slice your fresh naartjies into 5 or 6 slices about 0,5cm wide and place on a metal rack inside a baking dish and leave in the oven overnight to dry. Alternatively, put in a dehydrating machine. Remove the naartjies and leave to cool so that the slices are firm and crisp.

2.    Break up your chocolate and place in a double boiler. (You can use a glass bowl over a saucepan of simmering water but make sure the glass is not touching the water, otherwise the chocolate will thicken.) Gently melt the chocolate, constantly stirring to make sure it does not thicken.

3.    Once the chocolate has melted, dip the naartjies into the chocolate immediately. You can either fully dip or half dip the naartjies. Place on a baking sheet to dry.

4.    Store the naartjies in an air-tight container. Home-made chocolate naartjies will last for about 3–4 days before the chocolate discolours.

·         Cook’s Tips : You can substitute fresh naartjies for pre-dried slices. Tierhoek Organic Naartjie Bites are available at select organic and health food stores or direct from the farm.

 
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