Candied Orange Peel in Excellence 95% Cocoa

Chocolate and orange is a classic combination and the bold and profound 95% Cocoa chocolate is a stunning match with the zestiness of the orange.

1 Heure


  • 1each Orange Syrup 300ml Water 300g Caster sugar ¼ Vanilla bean Spices if using 200g Lindt Excellence 95% Cocoa, tempered Optional Little Pink peppercorn


Etape 1.

Cut the orange into six including the flesh.

Etape 2.

Place the orange wedges peel down onto the chopping board and gently cut out between the peel and flesh also removing some but not all the pith.

Etape 3.

Cut each peel wedge into 4-5 thin strips.

Etape 4.

Place strips in a heatproof bowl and cover with boiling water.
Leave for 5 minutes, drain, then repeat twice more.
The repeated blanching of the orange will ensure that much of the bitterness in the peel is removed.

Etape 5.

In a saucepan bring the water and the sugar to boil.
Add vanilla, spice if using and the peel.

Etape 6.

Gently simmer for 30-40 minutes or until orange strips are tender.

Etape 7.

Remove orange from the syrup and separate on a cooling rack.
Allow to cool and dry.

Etape 8.

Tip, you can use the syrup to sweeten tea or coffee with a delicious flavour.

Etape 9.

Melt and temper the chocolate and dip the cool, dry orange pieces to cover ¾ of the strips.
Sprinkle with some crushed pink peppercorns if using.

Etape 10.

Allow chocolate to set in the fridge for 10-15 minutes.



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