A simple festive treat that is easily made at home with rather impressive results.
- Bring the water and sugar to the boil in a large heavy-based frying pan, stirring until the sugar dissolves. Thinly slice the blood orange and add to the sugar syrup in a single layer. Reduce the heat to medium-low and barely simmer until the white pith of the orange becomes translucent, turning the slices to cool in the syrup. This should take about 40 minutes in total.
- Transfer to a wire rack with a baking sheet lined with parchment paper underneath, gently shaking off any excess and leave to cool and harden for at least a couple of hours or overnight is best
- Preheat the oven to 100˚C and put the dried out candied blood oranges into the oven still set on the wire rack over the baking sheet. Leave to dry out for 3-4 hours, turning them half way through. This will help them become crisper but will with a little give.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and leave to cool a little, then carefully dip each piece of candied blood orange into the melted chocolate to coat, gently shaking off any excess. Sprinkle with a little sea salt and leave to set on a sheet of parchment paper at room temperature.
Arrange on a plate to serve.