Prepare a baking sheet with parchment paper and place a wire rack on top if available. Wash and dry the oranges and cut them into thin round slices. Heat water and sugar in a large frying pan and stir till sugar is dissolved. Add orange slices and let simmer for about 15 to 20 minutes till orange slices turn slightly transparent. Transfer oranges to the wire rack and let dry for one day. If still needed, let oranges dry in oven at 60° C.
Melt chocolate in a small pot over medium to lower heat and dip oranges half way in. Place oranges back on wire rack to let dry. Store in an airtight container till serving. Mix all ingredients for the orange cream in a blender, fill the cream into small bowls and store in the fridge till set. The cream sets in about 15 minutes. Garnish with the candied chocolate oranges.
For 6 servings:
For candied chocolate oranges:
- 2 small oranges
- 500 ml water
- 450 g Rapunzel Cristallino raw cane sugar
- Optional chocolate covering: 150 g Rapunzel semisweet couverture