Chocolate-Dipped Candied Orange Peel

Name: Chocolate-Dipped Candied Orange Peel
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 24 serving(s)
Ingredients: 2 oranges, scrubbed clean; 1/2 cup (125 ml) water; 1 cup (210 g) sugar; 2 tbsp (30 ml) corn syrup (see note); 4 oz (115 g) dark chocolate, melted and tempered

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Preparation 20 min
Cooking 55 min
Waiting 5 h
Servings 24
Makes 4 dozens

Featured in RICARDO Magazine FALL 2015

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 2 oranges, scrubbed clean
- 1/2 cup (125 ml) water
- 1 cup (210 g) sugar
- 2 tbsp (30 ml) corn syrup (see note)
- 4 oz (115 g) dark chocolate, melted and tempered

Preparation

- On a work surface, cut off and discard both ends of the fruit. Make 4 incisions across the peel into the flesh. Carefully remove the peel from the flesh and keep the flesh for another use. Cut the peel into strips.
- In a thick-bottomed saucepan, cover the peel with cold water and bring to a boil. Drain and repeat the process two more times. Drain. Set aside.
- In the same saucepan, bring the water, sugar and corn syrup to a boil, stirring until the sugar has dissolved. Add the blanched orange peel. Simmer for about 25 minutes or until the syrup thickens. Remove the peel from the syrup and place on a wire rack to drain thoroughly. Let dry in the open air for about 4 hours.
- Dip half of each peel into the tempered chocolate. Place on the wire rack and let the chocolate crystallize for about 1 hour or until it has completely set. The candied orange peels will keep for about 3 weeks in an airtight container in a cool, dry place.

Note from Ricardo

Corn syrup is used to prevent the orange peel from crystallizing (i.e., turning white and grainy).

Watch our video on how to temper chocolate at ricardocuisine.com.

Personal Note

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Chocolate-Dipped Candied Orange Peel

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note