Quarter oranges and cut each wedge in two smaller
portion. Slice out flesh (save orange flesh for fruit
salad or your daily vitamin C intake). Cut rinds into
1/4" (6mm) thick slices (or leave them whole) and blanch
3 times by covering rinds with cool water, bring to
boil, drain and rinse - repeat this step twice (total
blanching: 3 times).
Add water and sugar and bring a boil. Reduce heat to a
very low simmer; best under the boiling point 194+|F/
90+|C and let poach for 2 hours. Turn the heat off
and let cool down to room temp (leave the saucepan
overnight on the stove). Drain candied orange strips and
arange them in a clean and rectangular container. Save
and cook up syrup to 220+|F/104+|C cool to room
temperature and cover the oranges and store in the
refrigerator for months. Before dipping orange strips in
chocolate, drain them onto a cooling rack to dry out for
a day or 2 or, place in a 250+|F/120+|C oven for 2
hours - turn oven off and leave candied orange peels
inside to cool. At this joncture, orange peels can be
coated in granulated sugar and stored as is for up to a
year. Save syrup to enhance future pastries or use as a
sweetener for cocktails, tea and so on.
PS: Once coated in sugar, candied orange peels cannot be
dipped in chocolate.
TEMPERING DARK CHOCOLATE: Use a fair amount of chocolate
and high percentage of cocoa butter (no less than 35%).
This additional cocoa butter, combined with proper
tempering, gives the chocolate more sheen, a firmer
"snap" when broken, and a creamy mellow flavor. Once
done with dipping, soften chocolate if it needs to and
spread over a baking tray lined with a silicone mat,
chill and break into pieces for later use. Wrap and
store chocolate in cool storage or refrigerator drawer.
Melt chocolate over water-bath. The temperature of the
chocolate should not exceed 120+|F/50+|C. Wipe off the
bottom of the bowl when removing it from the heat (water
is the worst enemy of chocolate). Place melted chocolate
in the refrigerator and let cool down; stirring every so
often until the temperature reaches 80+|F/26-27+|C.
Chocolate will begin to set on the sides of the bowl;
scrape it out. Carefully, rewarm chocolate to 88+|F/
31-32+|C. Dip dried candied orange peels in chocolate,
remove excess chocolate and let set on baking tray lined
with parchment or silicone mat. Or, coat immediately in
powdered chocolate to give a nice frosting effect. Store
chocolate orangette in a cool storage or in the
refrigerator drawer for up to 3 months. Enjoy!
Bruno Albouze - The Real Deal
RECIPE FROM: http:// www.brunoskitchen.net
Uncle Dirty Dave's Archives
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