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     Title: Bruno's Chocolate Orangette (Candied Orange Peels)
Categories: Five, Fruits, Chocolate, Desserts
     Yield: 5 Servings

     1 lb Orange strips (450 g)
     2 lb Sugar (900 g)
 1 5/8 lb Water (800 g)
2 3/16 lb Bittersweet dark chocolate
          - disks (1 kg);
          - 60/66% cocoa paste

 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 arrange 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 juncture, orange peels can be coated in granulated sugar and
 stored as is for up to 1 year. Save syrup to enhance future
 pastries or use as a sweetener for cocktails, tea and so on.

 P.S.: 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!

 Recipe by Bruno Albouze, The Real Deal

 RECIPE FROM: http://www.brunoskitchen.net

 Uncle Dirty Dave's Archives

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