- 8 oranges
- 3 cups [600 g] sugar
- 1 cup [250 mL] water
- 1 tablespoon [15 mL] corn syrup
- 2 pounds [1 kg] semi-sweet chocolate, grossly chopped
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- Wash and peel oranges, removing all white lining underneath peel.
- Blanch orange peels in boiling, salted water.
- With a slotted spoon, remove orange peels as soon as mixture starts to boil.
- Drain peels.
- Into a heavy-bottomed casserole, mix together sugar, water and corn syrup.
- Cook over low heat, stirring until sugar is completely dissolved.
- Add orange peels to syrup; cook, stirring, until thickened.
- With a slotted spoon, transfer orange peels onto a cookie sheet, lined with waxed paper.
- Set aside, at room temperature for 2 to 7 days.
- Cut orange peels into strips.
- Into the upper part of a double boiler, over hot but not boiling water, melt 1 1/2 pounds [680 g] of the chocolate, stirring until smooth.
- Remove from heat.
- Mix in remaining chocolate, until melted.
- Using two forks, dip orange peels into melted chocolate; drain excess chocolate.
- Arrange chocolate-coated orange peels onto a cookie sheet, lined with clean waxed paper.
- Cool until hard.
- Store chocolate-coated orange peels in an airtight container; store in a cool environment.
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