巧克力橘片,營養又美味
Chocolate and orange often arrive together at a holiday party in the form of chocolate-dipped, candied orange peels. Although I am enamored with the flavor duo, I am almost always left wishing the treat were more about the citrus and less about the sugar, as the rind is typically boiled until sticky-sweet in a concentrated sugar syrup.
節日聚會少不了巧克力橘片組合--蘸着巧克力醬的蜜餞陳皮。雖然我十分享受這一雙重口味，但同時我也希望巧克力橘片的柑橘味更重、糖味更少。因爲蜜餞陳皮通常是在濃縮糖漿中煮至粘稠狀所得。The accompanying recipe is my wish come true. It captures the pure essence of the chocolate-orange pairing with enough sugar to temper the citrus rind's bitterness without drowning out its flavor. Cutting a whole orange or two into very thin wheels using a mandoline and baking the slices at a low temperature - dehydrating them, really - turns them into crisp rounds of concentrated orange flavor. The sprinkle of confectioners' sugar that dissolves into the fruit as it cooks offsets the intensity of the peel without making it markedly sweet.
隨附的這份食譜讓我的希冀成真。這份食譜掌握到了巧克力橘片的精髓--糖分足以調和橘片的苦味，但卻不會遮蓋其原本的味道。用mandoline切片機將一個或兩個橙子切成超薄的橘片，而後低溫烘焙--使其脫水--變成圓形的濃縮薄脆橘片。烹煮的過程中撒上精製細砂糖使其溶於橘片，但糖分的含量不足以遮蓋橘片本身的味道（不會變得齁甜）。
The orange crisps are then dipped in melted chocolate and then chilled until the coating has set. They make a lovely holiday gift layered in a box or jar and wrapped with a ribbon - if you can resist keeping them all to yourself.
然後將橘片浸入融化的巧克力中，冷卻至包裹層凝固。將做好的巧克力橘片放入禮盒或罐子中用絲帶包好，一份精美的節日禮物就呈現在眼前啦--如果你能經得住誘惑，不獨吞的話。
Ingredients
所需材料2 medium navel oranges, well scrubbed
2箇中等大小洗乾淨的臍橙2 tablespoons confectioners' sugar
2勺精製細砂糖5 ounces semisweet chocolate, chopped
5盎司切碎的半甜巧克力Steps
製作步驟Position racks in the upper and lower thirds of the oven; preheat to 200 degrees.
將烤架放置在烤箱的上下三分之一處並預熱至200度。Use a mandoline to cut the oranges into 24 very thin slices. Discard any pits (sometimes found even in navel oranges), then arrange the orange slices on the baking sheets in a single layer. Sprinkle them with the sugar. Bake (upper and lower racks) for about 2 hours, until the oranges are dried and crisp, rotating the baking sheets from top to bottom and front to back after 1 hour. Cool completely.
用mandoline切片機將橙子切成24塊薄片。扔掉有坑的切片（有的臍橙會有），然後將薄片一片片地單放在烤盤上。撒上糖。烘焙上下層烤架約2小時，直至橘片完全乾燥、變脆。一小時後，按照由上至下、由前至後的順序旋轉烤盤至完全冷卻。Place the chocolate in a small microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring after each time until the chocolate is just melted and smooth. Dip the orange slices in chocolate to coat them halfway, returning them to the wax paper-lined baking sheets once they are dipped. Refrigerate for 30 minutes.
將巧克力放入小型微波爐中。高溫微波30秒後攪拌，重複此步驟直至巧克力完全融化、變得絲滑。將橘片的半邊蘸上巧克力，而後放入蠟紙襯裏的烤盤中。最後，將其放入冰箱冷藏30分鐘。
