Candied orange peel in chocolate

Candied orange peel in chocolate

 

 

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I always wanted to try to prepare the candied orange peel, but I was afraid that they will be too bitter. However, after seeing the recipe chocolate crusts, still I decided to take a chance. I was particularly interested in the contrast of taste bitter citrus peel and chocolate. To underscore orange flavor, I used a little bit of orange liqueur. And as for my fear of the bitterness of the peel — it was in vain, a strong orange flavor is felt.

Orange — 8 pcs.
sugar — 2 ½ st. and some for decoration
Corn Syrup — 60 ml
orange liqueur — 2 tsp.. (optional)
dark chocolate — 110 g
butter — 1 tablespoon

1.Tschatelno wash the fruit to remove the wax coating with oranges, which they cover for a long-term storage in the stores.
2. Cut the oranges into quarters and separate the peel. Then, cut out the resulting quarters stripes of approximately equal size.

3. Put the peel in a saucepan, cover with cold water and bring to a boil, boil for 1 minute.
4. Pour the boiling water and then pour cold water so that the peel was completely covered. To peel does not pop up during boiling, place it under the refractory press. Then, bring the water to a boil, then reduce heat to low and simmer for 30 minutes. Remove the saucepan from the heat and let cool for as long until the liquid reaches room temperature. If the core is in the peel is very thick, it is necessary to scrape off the excess white pulp.

5. The 3-liter saucepan mix 1.5 cups of sugar, corn syrup, liquor, and 1.5 cups of water, then bring to a boil. When the sugar has dissolved and the syrup is ready, add the orange peels. Boil slowly as long as the skin becomes transparent, about about 1 hour. After the crust time to cast away on a colander to drain excess syrup, then cool.
Corn syrup may be replaced with a syrup made of 230 g sugar + 60 ml of water. The result is a 60 ml syrup.
7. Chilled orange peels fully roll in remaining sugar. Then, candied peel need to pass on any tray, where they need to dry for 1 hour. Then repeat this process again and left to dry at the same time.

8. To store candied peel should be placed in a sealed container, previously sprinkled with sugar bottom. Put layers of cake, not forgetting to pour each layer a new portion of sugar. On top of the last layer and sprinkle with sugar, cover and refrigerate.
9. In order to cover a sugared chocolate cake, chocolate must melt with a small amount of butter in a water bath. Stir the chocolate to avoid clots. Dip one end of each crust into the molten chocolate. Transfer to a sheet of parchment paper and send it in a cool place before hardening. On the number of ingredients is obtained about 450 g of finished product.

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