Recipe courtesy of Gabriele Corcos and Debi Mazar
Scorze Di Arancia Al Cioccolato
Total:
3 hr 40 min
Active:
30 min
Yield:
about 3 dozen orange peels
Level:
Intermediate
Total:
3 hr 40 min
Active:
30 min
Yield:
about 3 dozen orange peels
Level:
Intermediate

Ingredients

  • Peels of 5 oranges
  • 1 cup fine granulated sugar
  • 5 ounces bittersweet chocolate, for garnish
  • Granulated sugar, for garnish

Directions

Boil the peels in water for three times, discarding the water every time.

After the third time drain the peels and weigh them, then combine the same weight each of sugar and water in a medium pot. Bring to a boil, stirring, until the sugar is dissolved and add the orange peels. Cook until the syrup has reduced and thickened and coats the orange peels but has not completely evaporated. Stop the cooking process before it caramelizes, otherwise the sugar will get dark and it will harden, making it impossible to retrieve the single peels. Transfer the peels to a rack to cool and dry. 

If you would like to simply use granulated sugar you have to roll them in it before they are completely dry, otherwise the sugar won't stick to them. 

If you would like to cover them in dark chocolate you have to wait for the peels to be completely dry, then melt the chocolate in a bain marie or in the microwave and dip the peels in it one at the time using a toothpick or drizzle with chocolate. 

Place the peels covered in chocolate on a platter lined with parchment paper and refrigerate for at least 3 hours. 

These can be stored at room temperature in a plastic container up to two weeks.

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