Candied orange peel dipped in orange flavored chocolate. Looks and tastes great.
By Rochelle Ramos
- 4 medium sized oranges or the equivalent in tangerines or clementines (about 6 or 7)
- water for boiling
- 2 cups plus 2 tablespoons (500ml) water
- 1 cup (200g) sugar
- 1 cup (200g) sugar for rolling orange peel in
- Make a slice down the side of the orange, scoring around the outside. Do it once more across the other way to turn it into 4ths. Peel the orange, trying to keep the peel intact. Lay the orange peel down flat and slice it into thin strips.
- Bring a pot of water to boil, reduce heat to medium and put the peel in it. Let this cook for 15 minutes, remove and drain.
- Put the 500ml of water and first cup of sugar on to the heat and bring to a boil. Add the peel and reduce to a simmer, cooking for 45 minutes or until the peels are tender. Remove from heat and drain well, reserving about 2 teaspoons of the syrup. (Don't forget the draining part of the step, if you just toss it into the sugar it'll just clump up and be yucky.)
- Toss the drained orange peels into the loose sugar, shaking the the bowl to help coat the peels. Lay the peels out on parchment paper to dry for 24-48 hours or until they have hardened a bit and don't bend easily.
- Place chocolate in a heat resistant bowl or double boiler and place it over a pot of boiling water. Allow the chocolate to melt, stirring it every so often to help it. Pour in the reserved orange syrup and stir when the chocolate has melted.
- Using a teaspoon, scoop up some of the chocolate and drizzle it over the dried orange peel that is still on the parchment paper. Allow it to dry before eating (about 30 minutes to an hour).
Rochelle is an Americana cooking, eating, photographing and writing in Portugal. She has a love for real food and learning to make it from scratch. As a new expat, she is slowly learning to speak the language and will soon be able to order more than just a café and pastel de nata from the local pastelaria.