Maybe this is just me and my sweet tooth, but the candies I enjoyed as a child have stuck in my brain like hard candy sticks to molars. From distinctly wrapped strawberry bonbons, saltwater taffy from the Oregon coast, or orange-shaped balls of chocolate, each sugary morsel shaped many of my earliest memories. In particular, the latter takes me back to breaking each chocolate orange slice off with my miniature hands one by one, and letting the rich, citrusy flavors melt on my tongue. With this mouthwatering memory in mind, I set out on a mission to recreate this nostalgic treat in my own kitchen.
Now that we’re well within my 6-part recipe series featuring our new line of organic flavor extracts, a pattern has become apparent to me that seems to apply to much more than just culinary applications alone: contrast equals balance. Similar to color theory, opposite colors complement each other in the same way that contrasting flavors blend into a well-balanced bite. Using this principle of “flavor theory,” it’s no wonder that the bright, citrusy bite of orange complements the smooth, slightly bitter qualities of chocolate.
Since the perfectly spherical name-brand orange chocolate appears to be shaped using machinery magic, I decided to focus my take on the overall taste and feel of the classic candy. With Mountain Rose Herbs’ very own organic roasted cocoa butter, cacao powder, and orange flavor extract, the grown-up version of my childhood favorite was born. Using real, halved orange peels as the chocolate molds, this fudgy, citrusy chocolate could very well trick my younger self into believing orange chocolate trees exist once again.
Orange Chocolate Cups with Orange Flavor Extract
Makes about six orange cups.
Ingredients
Directions
- Place oranges in large bowl filled with warm water and a splash of apple cider vinegar. Soak for 5 minutes to remove dirt and bacteria. Rinse oranges with clean water and pat dry.
- Slice each orange in half horizontally. Use a spoon to remove inner flesh and pick out any loose strings of pith (the white part) until fully cleaned out. Set orange “molds” aside. *See Pro-Tips for ideas on how to repurpose the inner flesh!
- Using a double boiler insert over medium heat, melt cocoa butter wafers.
- Once fully melted, use a fine mesh strainer to sift in cacao powder. Whisk thoroughly to combine. Remove from heat and allow to cool for 2–3 minutes.
- Add maple syrup, orange extract, and pinch of salt. Whisk to combine.
- Pour mixture into prepared orange molds, leaving about 1/4 inch at the top. To prevent uneven tops, use a wide wire rack or two chopsticks on either side of the orange halves while the chocolate sets.
- Allow to set for at least 1 hour in the fridge or 30–45 minutes in the freezer.
- To enjoy, simply dig in with a spoon or peel just as you would a regular orange!
Pro Tips
- If you'd prefer to not use oranges as the mold, you can use any type of silicone mold you like! Chocolate bar molds can be found online or at a local baking/craft store.
- Honey or agave would likely work great in this recipe, too. Since both honey and agave (more so agave) are sweeter than maple syrup, start with 1/3 cup and adjust to sweetness preferences as desired.
- Don’t throw away all that inner orange goodness! Simply blend up the leftover orange and strain to use as the base for an orange cream slushy or to make my famed olive oil & orange chocolate chip cookie skillet!
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