Chocolate Orange Candy Bars Recipe Card
Melt in your mouth Chocolate Orange Candy bars combine semisweet low carb chocolate with sugar free candied orange peels from seasonal oranges. Customize these zesty candy bars for Halloween or Christmas and keep them on hand when you need a special low carb treat. All you need is 4 ingredients.Low-Carb, Keto, Gluten Free 2g net carbs per serving (2 pieces)
Equipment
- 1 Saucepan and heatproof bowl as a double boiler. or microwaveable bowl
- 2 Chocolate bar molds or 24 mini paper baking cups
- 1 Cake Spatula for stirring the chocolate.
- 1 Icing spatula for spreading out the melted chocolate mixture over into the mold
- 1 Baking tray or chopping board to keep the molds sturdy.
Ingredients
Chocolate
- ¾ cup Semi-sweet chocolate chips low carb
- ¼ cup Whipping cream
- 1 tbsp Butter
- 2 tbsp Chopped Candied Orange Peel Sugar free
Decoration
- 32 Candy eyes small
- 2 Candied Orange Slices cut into triangular pieces of 8 per slice
- Course Sea Salt to sprinkle onto
Instructions
Prepare the Chocolate Molds
- Place the molds onto a baking tray or flat surface like a chopping board that will fit inside your freezer. If using paper cups, place them inside a mini muffin pan or lay them flat on the baking tray.
Prepare the Double Boiler
- Add about a cup of water to a saucepan and bring it to a boil. Add chocolate chips, cream and butter into a heat-proof glass bowl.
Melt the chocolate
- Turn the heat to low and place the heat-proof bowl over the boiling water. Ensure the bottom of the bowl does not touch the water's surface. Let the ingredients warm and allow the chocolate to melt.
- Stir the mixture until all the melted chocolate, cream and butter combine. Add the chopped candied orange peel.
Fill the Molds
- Switch off the heat and move the hot saucepan over to the molds. This helps to work quickly before the chocolate cools down.
- Use a spoon and divide the melted chocolate into the chocolate bar molds. Spread with the cake spatula so that there are no gaps and the molds are filled.
- For the paper cup molds, use a teaspoon to spoon the mixture into each paper cup. Using another teaspoon helps to scrape the melted chocolate off.
- lift the molds and gently tap the bottom onto the surface to remove any air pockets; it should flatten and fill out any gaps.
Decorate the bars
- Place cut pieces of candied orange slices on the melted chocolate. Then add the candy eyes on the curved part of each slice.
Freeze the Chocolate Orange Bars
- Place the tray with the molds in the freezer for about 30mins. Check if they are solid to touch then transfer them to an airtight container and refrigerate. I keep them in the molds for a least an hour before removing them.
Notes
Microwave method for melting chocolate
Add all the chocolate ingredients into a microwaveable bowl and heat for 1 min. Stir to combine, then heat again for 30 seconds. appliances vary, so I suggest warming it up in 30-second increments.
Quick Tips for making good Chocolate Orange Candy Bars
- Add the candied peel last, just before transferring it to the mold. It will stop the peel from releasing any moisture from the heat.
- Use good quality sugar-free chocolate, Krisda brand is one I have on hand often, especially when it’s on sale. Bakers semi-sweet will work too, but the carb content will increase.
- Be sure to melt the chocolate with the cream and butter. The fats must warm up to the same temperature as the chocolate chips.