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?
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.
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.
Cutting candied orange peels Slice the orange quarters into strips of about 6/7 cm.
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).
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).
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!).
Tasting The finished and crystallized orange peels are just waiting to be eaten!
0 servings
6
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