Slice your oranges 1/4-inch thick circles. Remove the green (or brown) where the stem was. Yes, you can use the ends.
Boil the oranges in a pot of boiling water for 15 minutes. Then add them to an ice bath.
Bring 2 cups of water to boil with 2 cups of sugar. Simmer for 45 minutes. The peel should be very soft.
Drain* the liquid and transfer the orange slices to a wire rack. Let them dry overnight and up to 2 days. This will harden them slightly and make them easier to dip.
Dipping in Chocolate & Matcha
Melt the white chocolate chips with 1/2 tablespoon of coconut oil over a bain-marie. Add the matcha powder to the melted white chocolate and mix well to incorporate.
Prepare a sheet pan with a silicone baking mat or parchment paper. Dip them up to half-way in the melted matcha and white chocolate and place them on the sheet pan. Refrigerate for 15 minutes.
Then, melt the 1 cup of dark chocolate chips with 1/2 tablespoon of coconut oil over a bain-marie. Dip the oranges up to half-way in the melted dark chocolate and place them on the sheet pan. Refrigerate for 15 minutes.
Transfer them to little jars, tins, or bags to deliver as edible gifts, or keep them in the refrigerator for a handy sweet.
I dip the oranges in both dark chocolate and matcha chocolate. You can use just one, or both like I did. The dark chocolate dip uses the dark chocolate chips, and the matcha chocolate dip uses the white chocolate chips and matcha powder.Use culinary grade matcha powder. Here is the matcha powder I use, and here is the matcha powder I use that you can get off of Amazon.* I reserve the sugar and water liquid simple syrup and use it as a sweetener. It's an orange-flavored simple syrup and the aroma is wonderful. If making more than 4 oranges, you will need to increase the amount, but keep the ratio of water to sugar at 1:1.They will keep your refrigerator for up to 2 weeks. You can also wrap and freeze them for up to 2 months!