I am a snacker. Tried and true.
I would rather eat my way through any day, little by little, bite by bite, over three big meals every single time. It's just the way I've always been.
In grade school, back when snack time was an acceptable norm, I ordered a soft pretzel every single day. Without fail.
Never mind that snack time is still an acceptable norm in my life every day.
Never mind that today I ate a soft pretzel at 10:30 am, approximately the same time as grade school snack time.
But that's not the point.
The point is snack time can be swanky. Snack time can be grown up too. Snack time can be (will always be) awesome/my favorite time.
Enter these oranges.
Talk about awesome.
They're pretty much as basic as you can get, fresh oranges dipped in some dark chocolate and sprinkled with coarse sea salt. A testament to the fact that simple sometimes is better. These took me a total of five minutes to make and were one of the best snacks I've had in a long long while.
Curled up with a cup of tea and getting some work done set the scene for a perfect afternoon.
And since I had a little bit of chocolate left over after dipping my orange, I couldn't just let it go to waste.
Added bonus of growing up - chocolate covered pretzels any time you want.
Embrace your snack time. Revamp your snack time.
Whether you make them for you and a friend or just to enjoy yourself, the important thing is that you do.
Simplicity is key.
Dark Chocolate Sea Salt Oranges
- 1 navel orange (or similar)
- 3-4 oz bittersweet or semisweet chocolate
- coarse sea salt
Line a baking sheet with parchment paper. Peel orange and separate segments. Melt chocolate in a bowl in the microwave on high heat, stirring every 30 seconds, until melted and smooth. Dip half of each orange segment and place on baking sheet. Sprinkle immediately with a little coarse sea salt. Continue with all segments. If chocolate hardens, return to microwave for another 30 seconds and stir. Place in the freezer for 5 minutes to harden chocolate. Store in the refrigerator until ready to serve.
Recipe inspired by: How Sweet Eats