Chocolate covered orange peel
2 servings
80 minutes
Chocolate-covered candied oranges are an exquisite dessert of French cuisine, combining the tartness of citrus with the velvety sweetness of chocolate. This recipe originates from France, where the art of pastry-making is highly valued. During preparation, orange peels are rid of bitterness and transformed into delicate, aromatic treats soaked in sweet syrup and coated in melted chocolate. The taste of these candied fruits is a harmonious blend of sweet and sour notes with deep chocolate undertones. They are perfect as an elegant addition to tea or coffee and as a gift for connoisseurs of refined desserts. They can be served with dessert wines that enhance their flavor profile. This simple yet impressive recipe encourages us to view classic ingredients and their combinations in a new light.
1
First, we cut off the ends of the oranges. Then we peel them in strips from one end to the other. We boil the peels in boiling water for a few minutes, then drain the water and boil again. This is to remove their bitterness.
- Oranges: 1 piece
2
Then we make syrup by mixing equal parts of sugar and water, and boil the peels in it for about an hour.
- Sugar: 1 glass
- Oranges: 1 piece
3
We cool the crusts on a rack to let excess liquid drain off.
4
We melt the chocolate in a water bath until fully dissolved. We dip the candied fruits in it, place them on parchment, and wait for the chocolate to harden again.
- Chocolate: 100 g