Nutrition Facts
6 servings
6
Chocolate-Dipped Orange Peels with Almonds: The Easy Recipe
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The delight of my grandchildren are these candied orange peels coated in chocolate. You can even adapt the recipe with lemon (for lemon peels, but be careful with the acidity). They are quick to prepare and inexpensive, so why do without them?
Ingredients
1 Orange or candied orange
100 Granulated sugar
300 Chocolate (70% cocoa)
50 Chopped almond
Directions
1
Preparation of the oranges. Cut the oranges into quarters, remove the skin, take out the pulp, and scrape the white pith as well as possible. Place the quarters of skin in a pot of water and bring to a boil until the skin is well softened, changing the water 3 times during the process. Remove from heat and drain, reserving a little of the cooking juice.
2
Cooking the oranges. Bring 100 ml of the cooking juice to a boil with the sugar. Boil for 1 minute and pour over the oranges. Set aside for 24 hours. Repeat 2 times, boiling for 3 minutes each time. On the last day, drain the oranges and let them rest until the next day.
3
Cutting candied orange peels Slice the orange quarters into strips of about 6/7 cm.
4
Preparation of chocolate coating Chop the chocolate finely. Melt 200 g in a bain-marie (do not exceed 50°C). When everything is well melted, remove from the bain-marie and add the remaining 100 g. Stir well. The temperature should be between 27 and 30°C. When the additional chocolate is fully melted, add 50 g of chopped nuts and then place the mixing bowl in a warm bain-marie (32°C).
5
Coating the candied orange peels in chocolate Using an old fork with the middle prongs removed, dip the orange sticks in chocolate and place them on aluminum foil until completely crystallized (about 10 minutes).
6
Storage: Then store in a container with a lid at room temperature (between 17 and 18° C) away from heat and humidity (never refrigerate chocolate!).
7
Tasting The finished and crystallized orange peels are just waiting to be eaten!
Ingredients
Ingredients
1 Orange or candied orange
100 Granulated sugar
300 Chocolate (70% cocoa)
50 Chopped almond
Directions
Directions
1
Preparation of the oranges. Cut the oranges into quarters, remove the skin, take out the pulp, and scrape the white pith as well as possible. Place the quarters of skin in a pot of water and bring to a boil until the skin is well softened, changing the water 3 times during the process. Remove from heat and drain, reserving a little of the cooking juice.
2
Cooking the oranges. Bring 100 ml of the cooking juice to a boil with the sugar. Boil for 1 minute and pour over the oranges. Set aside for 24 hours. Repeat 2 times, boiling for 3 minutes each time. On the last day, drain the oranges and let them rest until the next day.
3
Cutting candied orange peels Slice the orange quarters into strips of about 6/7 cm.
4
Preparation of chocolate coating Chop the chocolate finely. Melt 200 g in a bain-marie (do not exceed 50°C). When everything is well melted, remove from the bain-marie and add the remaining 100 g. Stir well. The temperature should be between 27 and 30°C. When the additional chocolate is fully melted, add 50 g of chopped nuts and then place the mixing bowl in a warm bain-marie (32°C).
5
Coating the candied orange peels in chocolate Using an old fork with the middle prongs removed, dip the orange sticks in chocolate and place them on aluminum foil until completely crystallized (about 10 minutes).
6
Storage: Then store in a container with a lid at room temperature (between 17 and 18° C) away from heat and humidity (never refrigerate chocolate!).
7
Tasting The finished and crystallized orange peels are just waiting to be eaten!
Notes
-
Virginie
It's amazing! It's a pure delight! It's worth taking the time to make them because the reward of tasting them is truly worthwhile. -
Catherine
Question I am making the recipe, the oranges are in the syrup. One question: you say to repeat the process 3 times. But is it 3 times in 24 hours or 3 times over 24 hours? Thank you for your response. I can't wait to taste them! -
Jérôme
Glucose for softness? What do you think about adding glucose to the recipe to provide moisture and avoid unpleasant crystallization experiences? What amount would you use for the proportions in this recipe? Thank you. -
Danielle
Questions On the second day, should I boil the water and the oranges for 3 minutes or just the water and then pour it over the oranges? Also, if I make a bit more, how long do they last? Thank you in advance. -
Emilie
Tip I just tried this recipe, and I like it a lot! My suggestion: My tip: To remove the white skin from the start is not easy. After boiling the orange peels, you can scrape with a spoon, and then everything comes off easily.
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