Servings: 8 people
Equipment
- Cutting Knife
- Large Saucepan
- Double Boiler
Ingredients
Candied Oranges
- 4 Oranges
- 1000 g Water
- 250 g Granulated Sugar (1)
- 250 g Granulated Sugar (2)
- 250 g Granulated Sugar (3)
- 250 g Granulated Sugar (4)
Dipping Chocolate
Instructions
Candied Orange
- Clean the oranges. Simmer the oranges in water for about 10 minutes. Drain and repeat twice.
- Slice ½ cm round slices of the oranges. Place them in a large pan. Cover with water and add sugar (1).
- Leave to simmer for 15 minutes.
- Add sugar (2-4) and keep repeating until you have done so 4 times.
- Place the slices on a cooling rack to dry and crystalize.
Dipping Chocolate
- Temper your 250 g Valrhona Manjari 64% Dark Couverture Chocolate Feves, and place the tempered chocolate in a deep bowl.
- Once your oranges are dried, dip them each halfway into the chocolate. Allow any excess chocolate to dip off, and lightly scrape the edge on the side of the bowl.
- Place the dipped orange slices on a piece of parchment paper to set. Once the chocolate is set, they are ready to enjoy!