The fist recipe I've done from Annabel's new book "Through the Seasons". What a way to start! Orange and chocolate are two of my favourite combinations and when I saw this recipe I had to make it first off. Making the Choc-Dipped Oranges was an easier process than I imagined and they turned out beautifully. A gorgeous accompaniment to the Chocolate Orange Creams I did for a dinner party dessert. As they were quite rich, I made little ones in small disposable square containers, added a little silver plastic spoon before they set and they were ready to eat straight from the fridge. I made them the morning of my dinner party and thought that would give them plenty of time to set, but I was surprised they were quite soft, not runny, but not as firm as other chocolate moose's I've made. There were some left over and I think after another night in the fridge they had set much better, so my advice would be to make them at least 24 hours in advance. Enjoy, they are truly decadent!
