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Ingredientes
- Chocolate-covered orange peel is a common candy throughout France. To make it yourself, use only fresh, blemish-free oranges. Butter or possibly margarine for greasing the cookie sheet
- 4 lrg , thick-skinned oranges
- 6 c. water (divided)
- 2 c. granulated sugar
- 12 ounce semisweet chocolate, coarsely minced, or possibly 12 ounces semisweet chocolate chips (divided)
Direcciones
- Butter a cookie sheet and line it with wax paper. Set aside.
- Using a sharp paring knife, cut the rinds off the oranges in the largest pcs possible. Remove as much of the white pith as you can, leaving the orange rind 1/8 to 1/4 inch thick.
- Fill a heavy, medium pan with 4 c. of water. Add in the orange rinds and bring the water to a boil. Boil for 3 min. Remove the rinds with a slotted spoon and throw away the water.
- Combine the sugar and remaining 2 c. water in the same pan. Place the pan over medium heat. Stir till the sugar dissolves and the syrup comes to a simmer. Add in the orange rinds and simmer for 10 min. Remove the pan from the heat and allow the rinds to cold in the syrup for at least 1/2 hour. You can leave the rinds in the syrup longer, up to 12 hrs, giving them a more candied taste.
- Remove the rinds from the syrup and place them on a cooling rack to dry, about1/2hour. Throw away the syrup. When the rinds are dry (they may be a little sticky), slice them lengthwise into 1/4 inch strips. Set aside while you heat the chocolate.
- Heat 6 ounces of the semisweet chocolate in the top of a double boiler set over warm water. If you do not have a double boiler, simply place the chocolate in a bowl which fits snugly over a pot of warm water.
- When the chocolate has melted completely, remove the top part of the double boiler or possibly the bowl from the warm water. Add in the remaining 6 ounces of semisweet chocolate and stir till all of the chocolate is melted and smooth.
- Insert a candy thermometer or possibly chocolate thermometer into the melted chocolate. Its temperature should be 88 to 90 degrees F. If the chocolate is too cool, place it back over the warm water till the temperature reaches 88 to 90 degrees. If it is too warm, let it cold till the desired temperature is reached.
- Using a pair of clean tweezers, dip each slice of rind into the melted chocolate. Place the dipped rind onto the prepared cookie sheet and let the candy cold till the chocolate is set and hard, about 4 hrs. The cooler your room's temperature, the faster the chocolate will harden. You can speed up the process by placing the candy in the refrigerator for 10 min, but no longer.
- Store the candy in an airtight container in layers, separated by wax paper, at room temperature for up to 2 weeks.
- Variations:Lowfat milk Chocolate Orangettes: Substitute 12 ounces lowfat milk chocolate for the semisweet chocolate.
- White Chocolate Orangettes: Substitute 12 ounces white chocolate for the semisweet chocolate.
- The following variations work with the base recipe or possibly with the preceding chocolate variations.
- Chocolate Grapefruit Rind: Substitute 2 to 3 medium grapefruit for the oranges.
- Chocolate Lemon Rind: Substitute 6 to 8 lemons for the oranges.
- Chocolate Tangerine Rind: Substitute 6 to 8 tangerines for the oranges.
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