Instructions

MAKE THE ORANGE SLICE BISCUIT DOUGH:
1. Sift together all-purpose flour, baking powder, and salt in medium bowl and set aside.
2. In large bowl using electric mixer, cream softened butter and granulated sugar together on medium-high speed until light, fluffy, and pale in color, about 3-4 minutes.
3. Beat in egg until well incorporated, scraping down bowl sides with spatula.
4. Add zest from 2 oranges, fresh orange juice, and vanilla extract, mixing until combined.
5. Gradually add dry ingredients, mixing on low speed just until combined (do not overmix or biscuits will be tough).
6. Divide dough evenly in half, creating two equal portions (weigh for accuracy if desired).
7. Leave one half in natural white/cream color to represent orange peel.
8. To other half, add orange and yellow gel food coloring gradually, kneading in color until achieving vibrant orange color resembling real orange fruit flesh (start with small amounts and add more as needed).
9. Wrap both portions separately in plastic wrap and refrigerate 30 minutes to firm up for easier handling.

FORM THE ORANGE SLICE SHAPE:
10. Remove orange-colored dough from refrigerator and roll between palms or on clean surface into smooth log approximately 1 inch in diameter and 8-10 inches long.
11. Remove white dough from refrigerator and roll on lightly floured surface into rectangle approximately 8-10 inches long and 4-5 inches wide, about 1/4-inch thick.
12. Place orange log along one long edge of white rectangle.
13. Carefully wrap white dough around orange log to completely encase it, creating realistic peel effect, and pinch seam closed to seal.
14. Create realistic segments: Using sharp knife, make 6-8 evenly spaced lengthwise cuts partway through orange center, cutting about 1/2-inch deep to create divisions (cuts should not go through to peel layer).
15. Gently reassemble and reshape log with hands to maintain round cross-section without distorting cuts.
16. Wrap entire log tightly in plastic wrap, maintaining round shape.
17. Refrigerate 30-45 minutes until very firm (log must be firm for clean slicing).

ADD SEGMENT DETAILS:
18. Roll white fondant or modeling chocolate into very thin ropes about 1/16-inch diameter (thickness of toothpick).
19. Remove chilled log from refrigerator and gently press thin white ropes into divisions between orange segments, creating realistic membrane appearance that separates orange sections.
20. Press gently to adhere without distorting overall shape.
21. If log has softened, refrigerate again 10-15 minutes until firm.

SLICE AND BAKE:
22. Preheat oven to 350°F (175°C), allowing at least 15 minutes for oven to reach proper temperature. Line baking sheets with parchment paper.
23. Remove log from refrigerator and place on cutting board.
24. Using sharp knife, slice log into rounds approximately 1/4-inch thick, revealing orange slice cross-section pattern.
25. Wipe knife clean with damp cloth between cuts for cleanest edges and most defined pattern.
26. Place sliced biscuits on prepared baking sheets, spacing 1 inch apart.
27. Bake 12-15 minutes until edges are just beginning to turn golden and biscuits are set (centers should still appear slightly soft but will firm as they cool).
28. Remove from oven and cool on baking sheet 5 minutes to allow biscuits to firm up.
29. Using thin spatula, transfer biscuits to wire cooling rack.
30. Cool completely to room temperature before serving, about 30 minutes.

MAKE THE CHOCOLATE ORANGE GANACHE DIP:
31. Finely chop dark chocolate into small, uniform pieces and place in medium heatproof bowl.
32. Heat heavy cream with orange zest in small saucepan over medium heat until just simmering (small bubbles around edges).
33. Pour hot cream over chopped chocolate and let sit undisturbed for 2 minutes to allow chocolate to melt.
34. Starting from center, whisk in small circles, gradually working outward until completely smooth, glossy, and emulsified.
35. Stir in orange liqueur, butter, and pinch of salt until fully incorporated and ganache is silky.
36. Cool ganache at room temperature to warm dipping consistency, about 10-15 minutes (should be pourable but not hot, about 85-90°F/29-32°C).

SERVE WITH GANACHE:
37. Transfer warm ganache to attractive serving bowl and place in center of large serving platter.
38. Arrange cooled orange slice biscuits in circular pattern around ganache bowl for easy access and appealing presentation.
39. Serve immediately, inviting guests to dip biscuits into chocolate orange ganache.
40. Ganache can be rewarmed gently if it becomes too thick (microwave in 10-second intervals or warm over low heat, stirring constantly).

STORAGE AND SERVING:
Unbaked dough log can be wrapped tightly and refrigerated up to 3 days or frozen up to 2 months (slice from frozen, adding 1-2 minutes to baking time)
Baked biscuits can be stored in airtight container at room temperature up to 1 week
Ganache can be made up to 2 days ahead and refrigerated (reheat gently before serving)
For best texture, add fondant/modeling chocolate segment details just before final chilling and baking
Serve ganache warm for optimal dipping consistency
If ganache is too thick, thin with small amount of warm cream
Perfect for parties, afternoon tea, or gifting in decorative tins