Subj : National Candy Month - 3
To   : All
From : Dave Drum
Date : Sat Jun 04 2022 10:15:43

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bruno's Chocolate Orangette (Candied Orange Peels)
 Categories: Five, Fruits, Chocolate, Desserts
      Yield: 5 Servings
 
      1 lb (450 g) orange strips
      2 lb (900 g) sugar
  1 5/8 lb (800 g) water.
 2 3/16 lb (1 kg) bittersweet dark
           - chocolate disks; 60/66%
           - cocoa paste
 
  Quarter oranges and cut each wedge in two smaller
  portion. Slice out flesh (save orange flesh for fruit
  salad or your daily vitamin C intake). Cut rinds into
  1/4" (6mm) thick slices (or leave them whole) and blanch
  3 times by covering rinds with cool water, bring to
  boil, drain and rinse - repeat this step twice (total
  blanching: 3 times).
  
  Add water and sugar and bring a boil. Reduce heat to a
  very low simmer; best under the boiling point 194ºF/
  90ºC and let poach for 2 hours. Turn the heat off
  and let cool down to room temp (leave the saucepan
  overnight on the stove). Drain candied orange strips and
  arange them in a clean and rectangular container. Save
  and cook up syrup to 220ºF/104ºC cool to room
  temperature and cover the oranges and store in the
  refrigerator for months. Before dipping orange strips in
  chocolate, drain them onto a cooling rack to dry out for
  a day or 2 or, place in a 250ºF/120ºC oven for 2
  hours - turn oven off and leave candied orange peels
  inside to cool. At this joncture, orange peels can be
  coated in granulated sugar and stored as is for up to a
  year. Save syrup to enhance future pastries or use as a
  sweetener for cocktails, tea and so on.
  
  PS: Once coated in sugar, candied orange peels cannot be
  dipped in chocolate.
  
  TEMPERING DARK CHOCOLATE: Use a fair amount of chocolate
  and high percentage of cocoa butter (no less than 35%).
  This additional cocoa butter, combined with proper
  tempering, gives the chocolate more sheen, a firmer
  "snap" when broken, and a creamy mellow flavor. Once
  done with dipping, soften chocolate if it needs to and
  spread over a baking tray lined with a silicone mat,
  chill and break into pieces for later use. Wrap and
  store chocolate in cool storage or refrigerator drawer.
  
  Melt chocolate over water-bath. The temperature of the
  chocolate should not exceed 120ºF/50ºC. Wipe off the
  bottom of the bowl when removing it from the heat (water
  is the worst enemy of chocolate). Place melted chocolate
  in the refrigerator and let cool down; stirring every so
  often until the temperature reaches 80ºF/26-27ºC.
  
  Chocolate will begin to set on the sides of the bowl;
  scrape it out. Carefully, rewarm chocolate to 88ºF/
  31-32ºC. Dip dried candied orange peels in chocolate,
  remove excess chocolate and let set on baking tray lined
  with parchment or silicone mat. Or, coat immediately in
  powdered chocolate to give a nice frosting effect. Store
  chocolate orangette in a cool storage or in the
  refrigerator drawer for up to 3 months. Enjoy!
  
  Bruno Albouze - The Real Deal
  
  RECIPE FROM: http:// www.brunoskitchen.net
  
  Uncle Dirty Dave's Archives
 
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