Orange Peel Dipped in Chocolate|
Candied Orange Peel Dipped in Chocolate
4 lg Thick-skinned oranges, 2.25
-pounds or 1 kilogram
4 1/4 c Water
3 3/4 c Sugar (1 pound 10.25 ounces
-or 750 grams)
1 Vanilla bean, split
2 tb Corn syrup
1 lb (450 grams) bittersweet or
makes 1 1/4 cups candied peel, 2 1/4 cups syrup This recipe relies on a
densimeter with a syrup density test tube which you can order from La
Cuisine 1-800-521-1176. They also have email: LaCuisine@Worldnet.att.net.
In terms of the chocolate used for dipping, you can use regular chocolate
or you can used Couverture which contains more cocoa butter and will create
a thinner, glossier coating of chocolate. You can get it at specialty
stores and La Cuisine should have it as well. Begin preparation at least 10
days ahead. Score the peel of each orange into six vertical pieces, and
remove the peel. (The fruit is not needed.) Scrape most of the white pith
from the inside of the peel. Fill a large stainless steel, glass, or enamel
saucepan or casserole with water and bring it to a boil. Add the peels and
boil them for 5 minutes. Have ready a bowl of ice water. Drain the peels
and immediately plunge them into the ice water, then drain them again.
(This sets their orange color.) In the same large saucepan, bring the 4 1/4
cups of water, the sugar, and the vanilla bean to a boil, stirring
constantly. Remove the pan from the heat and add the orange peels without
stirring, swirling the pan slightly to incorporate them. Cover tightly and
set aside at room temperature for 3 to 4 hours. Heat the mixture,
uncovered, for about 5 minutes, or until a densimeter registers 1140.
Remove the pan from the heat, cover, and set aside until the next day.
Return the pan to the heat, uncovered. Bring it to a boil and bring the
syrup to 1160 on the densimeter. Continue in this way for nine more days,
each day increasing the density by 20 gradations. This takes about 2
minutes after the syrup comes to a boil. On the sixth day, when the density
of 1240 is reached, add the 2 tablespoons of corn syrup to prevent
crystallization. On the ninth day, increase the density by 30 gradations,
to 1310. Allow the peels to sit for at least 2 to 3 hours longer. Drain
the peels, reserving the syrup for another use. Then cut them into thin
lengths and allow them to dry for several hours. This prevents the
chocolate from seizing (becoming stiff and unworkable). Notes: Always use
the densimeter when the syrup is hot, as the density increases when cool.
Pour the syrup into the syrup density test tube and insert the densimeter.
The denser the syrup, the higher the densimeter will float and the higher
the reading will be. To coat the Orange Peels in Chocolate: Line some
baking sheets with smooth aluminum foil or wax paper. Break the chocolate
into pieces and place all but about 4 ounces in the top of a double boiler
set over very hot water (but not hotter than 160 F.). The water must not
start to simmer. (The chocolate may be melted in a microwave oven if
stirred every 15 seconds.) Remove the double boiler insert from the base
and add the reserved unmelted chocolate. Stir continuously until the
temperature of the chocolate reaches 88 to 91 F. (84 to 87 F if milk
chocolate). (If you are not using a thermometer, dab a small amount on
your upper lip. It should feel cool.) Remove any unmelted chocolate when
the mixture reaches the correct temperature. (To maintain this
temperature, place the pan of chocolate on a heating pad set on "low."
Plastic wrap helps to keep it free of chocolate!) Add the peels, a few at
time, to the melted chocolate, and using a fork (preferably a dipping
fork), lift them out one at a time, tapping the fork against the side of
the pan to drain off any excess chocolate. Place the chocolate-covered
peels on the prepared baking sheets. Allow them to cool until the chocolate
dulls and they can be lifted from the sheets without sticking. Store
airtight. They will keep several months, unrefrigerated, in an airtight
container. (The undipped peels will keep for months stored in the same way.
A fine layer of sugar crystals will form on the outside of the peels, which
adds interest to the texture.) Note: The syrup is delicious diluted with
Grand Marnier and sprinkled on cake, adding extra moisture. Recipe is from
_A Passion for Chocolate_ by Maurice and Jean-Jacques Bernachon, translated
and adapted for the American kitchen by Rose Levy Beranbaum.
Posted to EAT-L Digest 15 November 96
Date: Sat, 16 Nov 1996 00:02:30 EST
From: Felicia Pickering