Simplicity at its best for this wonderful sweet bite. With "sparks" of orange essential oil to caress the palate and the constant desire for the next bite is the feeling, that leaves a candied orange peel. With chocolate coated -exciting blend- the enjoyment is completed.
The crisp texture, sweet & sour, slightly bitter chocolate is also opposed but perfectly balanced in this at all demanding candy, made by recycling ingredients, whose outcome would be, at best, in the bucket for compost.
Yours!
The crisp texture, sweet & sour, slightly bitter chocolate is also opposed but perfectly balanced in this at all demanding candy, made by recycling ingredients, whose outcome would be, at best, in the bucket for compost.
Yours!
| work: 1h:00′ | time: 12h:00′ | easy: |
Incredients (∼60 pieces)
Pick oranges organic, unwaxed and not sprayed. Cut a round slice from the top and from the bottom of the orange. Incise 5-6 orange slices and carefully remove the peel. |
Cut the peels lengthwise into thin strips/ sticks width 4-5 mm (0.2"). Place them in a saucepan with water to cover them, and boil for 6'-7'. Drain and repeat the same once again. After the second boil, drain and cover with cold water for 15 minutes. Drain again. Taste that the bitterness is out, if you enjoy the taste, otherwise we repeat for a third time. |
 Once you have completed the process of de-bitterness, put in the same pot, water and sugar to melt. Just begins to boil, add the strips of orange. You boil them on low heat to syrupy well, 30'-40' or so, until you see the white inner flesh of the orange to be translucent. |
Drain them well from the syrup and take each one sprinkle with granulated sugar and then you touch them onto greaseproof paper to dry overnight to harden and get ready for consumption. |
If you want to do some sugared peel with chocolate coating, leave some to dry from the syrup onto a rack, without the process of dusting sugar. |
 When dry, melt the chocolate in a bain marie. Add warm cream and stir to homogenize the incredients and polish the chocolate. Dip orange sticks, half in melted chocolate and touch on greaseproof paper to dry. |
This way we have essentially three options to enjoy tasting the sugared orange peels.- Sprinkled with granulated sugar
- Syrupy but dry
- Coated with dark chocolate ganache
The de-bitterness of the peel in just two boilings is enough to keep the characteristic tangy flavor of orange, figuring that will sweeten and get enough syrup. Try and decide.
Don't throw away the leftover syrup. Perfectly flavors our sweets -orange cake, maybe- and you can use to moisten sponge cake or drinks and cocktails.
Yoy can pack them in transparent bags or boxes as gifts. It's an excellent dining choice.
