Chocolate-dipped orange strips

Chocolate-dipped orange strips

By
From
A la Mere de Famille
Makes
500 g
Prep
30 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
Candied orange peel
300g dark chocolate, (70% chocolate)

Equipment

Quantity Ingredient
acetate

Method

  1. Dipping

    To temper the dark chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  2. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  3. Using a fork, dip each strip of candied orange peel in the chocolate. Lay on an acetate sheet once coated and refrigerate for 10 minutes before detaching from the sheet. Store in a cool place, away from moisture.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again