Chocolate dipped candied orange peel
Chocolate dipped candied orange peel – A recipe for the ultimate Christmas treat!
Chocolate dipped candied orange peel – A recipe for the ultimate Christmas treat!
Looking to indulge in some delicious luxury chocolate this Christmas? Why not follow this simple recipe from Willie’s Cacao to create a truly stunning combination of luxury dark chocolate with the sweet yet tangy taste of candied orange, the perfect festive snack!
Serve after dinner as a festive chocolate dessert, or package a dozen or so in a plastic bag with a ribbon to make a charming Christmas gift.
Ingredients:
- For the delicious candied orange:
- 3 large oranges
- 1 vanilla pod
- 2 cloves
- 75g granulated sugar, or try using xylitol for a healthier sugar-free option!
For the dark chocolate coating:
We recommend using Valrhona Guanaja 70% Cacao dark chocolate cooking drops. These Delicious luxury dark chocolate drops are sold in 200g bags and create a delightfully rich dark chocolate coating.
Buy these cooking drops online on our website: VISIT
For a more bitter peel, try using Willie’s Cacao 100% Madagascan Black Sambirano Superior. This 180g solid cylinder of 100% Madagascan Cacao is perfect for cooking, simply grate using a kitchen cheese grater! Buy this 100% Cacao online on our website: VISIT
Don’t like dark chocolate? Why not try using Valrhona milk or white chocolate cooking drops, also available to buy online on our website: VISIT
Method:
Preparing the oranges
- Remove a thin slice from the top and bottom of each orange.
- Cut each orange into quarters.
- Remove the pulp from the peel and set it aside, leaving just a small amount of pulp attached to the peel.
Removing the bitterness of the peel
- Bring a large pan of water to the boil & add the prepared orange quarters
- Leave the orange to bubble over medium heat for 5 minutes, then drain the orange into a sieve and rinse under cold running water for about 5 minutes.
- Repeat the boiling, draining and rinsing a further 2 times to remove any bitterness from the peel.
Candying the orange peel
- Pre-heat oven to 100°C
- Squeeze the juice from the preserved orange pulp into a clean pan – a nutri-bullet or any alternative fruit blender may be very useful in this step!
- Add the boiled orange quarters, the vanilla pod, cloves and sugar.
- Add just enough cold water to cover the orange peels, then bring the water to boil over medium heat.
- Lower the heat, cover the pan and let simmer very gently for 1 hour.
- Remove the pan lid and cook for a further 30 minutes. The mixture should be very thick and sticky.
- Place a wire rack on a baking tray lined with baking paper.
- Tip candied orange quarters onto the rack and place in oven for 1-2 hours to dry out.
Coating peel in dark chocolate
- Slice candied orange into strips approx. 5mm thick.
- For every 250g of peel, measure out 100g of your chosen chocolate.
- Place the chocolate drops into a heat proof bowl and melt the chocolate over a pan of boiling water
- Skewer each candied orange peel with a fork and dip into the melted dark chocolate until completely coated.
- Place coated orange slices on sheet of baking paper and set to dry in fridge.
These delicious festive treats can be stored in the fridge for up to a week.
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