Day 4, they are ready now for backing at low temperature.
I added more ginger, sugar, Assam tea, and the rest of the oranges (those I made marmalade) into the liquid that those orange slices sat for four whole days. The final product is the homemade orange ginger syrup, very suitable for wintertime. Just add hot water, and a cup of hot drink will be ready.
Day 5, they had Sunbath the entire day in the greenhouse and became much drier. I loved the color and gloss they have now. Tomorrow morning I will finish these candied orange slices with a pure dark chocolate coating.
Meanwhile, I also finished the orange ginger syrup. It can be added to hot black tea for a richer flavor or become a hot drink with boiled water - without caffeine, it won't cause any trouble for sleeping well.
Day 7, it is so cold outside this morning, about 3°C. The temperature in the greenhouse is better but still chilly. The low temperature is helpful to finish the orange slices with the dark chocolate coating quickly.
I left 100% and 85% dark chocolate to slowly melt in a glass jar and used the time to finish my second and the last propagation of this year.
To consume all the dark chocolate, I made another easy snack.
After cooling down, I cut them into smaller pieces.
It reaches a good balance among dark chocolate, sea salt caramel, and dried fruits.
I kept half of these sweets and packed the other half into small packages for neighbors, family, and my husband's close colleagues. They look lovely!