MMMMM----- Recipe via Meal-Master (tm) v8.06
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
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