Pete's Food Blog

21. Dec, 2021

Candied orange peel dipped in dark chocolate

Ingredients:

3 Oranges - preferably organic

Up to ½ kg white sugar

1 dl caster sugar

200 g 70-80% dark chocolate

Method:

Wash the oranges and dry thoroughly. Cut vertically into 8 segments. Using a sharp knife, remove the flesh leaving the pith intact.

Cut each piece of peel into 3 - 4 strips.

Put the peel into a saucepan and add enough water to cover. Bring to the boil and then boil for 5 minutes.

Strain off the peel. Return to the pan, cover again with fresh water, bring to the boil and boil for 30 minutes.

Strain the peel - saving the cooking water. Dissolve as many grams of white sugar in the reserved liquid as there are ml of water. Add the peel to the syrup and bring to the boil, then reduce to a simmer for 30 minutes.

Leave the peel to cool in the syrup. Place an oven rack over a sheet of baking parchment and using a slotted spoon, transfer the peel pieces to the rack, making sure they do not touch each other. Place in the oven set at 50°C for 30 minutes.

Put the caster sugar in a bowl and in batches, toss the peels to coat them. Place on a baking tray lined with parchment and leave in the (cold) oven, with the door ajar - for 24 hours.

Melt the chocolate in a small bowl, by holding the bowl over a pan of boiling water. Dip the peels, one at a time, into the melted chocolate and leave in a cool place to harden on baking parchment.

Transfer to an airtight container and store in the fridge for up to two months. (Make excellent Christmas presents).