I usually don’t care much for chocolate.
I particularly don’t fancy Godiva chocolates. I only buy it sometimes for a present, predictably safe and a moderate splurge. My sister gave me Godiva chocolate caramels a while ago. A had a midnight sweet crave. The gold foil whispered, invitingly: “give it a chance”. The chocolate square was soft to the bite. A burst of a caramel melting in my mouth; the toffee sweetness was restrained by a hint of salt. I try to slow down and Zen in the moment. Blinded by the gold foil rush, I could not see that a chocolate addiction is budding.
My favorites are Orangettes. They are chocolate covered candied orange peels. This is a simple way to make an ordinary thing elegant. Use a good quality of semisweet chocolate like Varlhona 61%. Melt it in a bowl set over a pot with barely simmering water. If it is to thick, add a splash of Countreau or heavy cream.
Dip the orange peels into the chocolate and then transfer them to a cooling rack to set. You can make this with any fresh or dried fruit and feel free to stuff the dried fruits with nuts. Figs and walnuts are a terrific combination, as are apricots and almonds. You can find candied orange peels and Varlhona chocholate and cocoa on amazon.
com.
To make Candied orange peels or tangerine slices, simmer them in a sugar syrup made from equal parts sugar and water for 20 minutes or until they become translucent. Let them air-dry on a cooling rack over a pan or in the oven on the lowest temperature for 30 minutes.