Chocolate Covered Orange Peel Recipes

Cook over medium heat until clear. Melt dark chocolate in a double-boiler and proceed to dip the candied orange peels in the chocolate and lay on waxed paper in a cool dry place to set.

Chocolate Covered Orange Peels Recipe Appetizer Addiction

When the sugar simmers add the orange peels and lemon juice to avoid crystallization.

Chocolate covered orange peel recipes. Heat the chocolate according to the instructions. Mini Olive Oil and Ricotta Pound Cakes with Chocolate Covered. Dip each orange peel in leaving the top exposed.

Add the blanched orange peel to the boiling syrup immediately remove from the heat cover the pan and set aside overnight at room temperature. Toss the candied orange peels in sugar to lightly coat then spread in one layer on a baking sheet. I saw these Chocolate Covered Orange Peel and Chocolate Covered Orange Slices without peel and decided to try something like a combination of these two.

They are then dried and finally dipped in melted chocolate. Chocolate Dipped Orange Peel Using a paring knife or orange peeler score the peel of the orange without cutting through the fruit by making 2 circular scores at the top and bottom of each orange and then making 4 or 5 scores connecting the top and bottom circles. Once the chocolate is firm about 1 hour you can package it up or store it for future use.

Remove the peels from the syrup and lay on a baking sheet to cool. Later the peels are boiled in sugar syrup to make candied orange peels. Put 1 cup of the sugar and 1 23 cups water in a clean saucepan and bring to a boil stirring until the sugar dissolves.

Place the candied peels on a wire rack using a fork or tongs. Once the orange peels feel slightly firm to the touch you can dip them in the chocolate. How to make chocolate covered orange peels.

Get Mini Olive Oil and Ricotta Pound Cakes with Chocolate Covered Orange Peel Recipe from Food Netwo. Making chocolate covered orange peels is a multi step process that involves juicing the oranges first cleaning the peels and then boiling the peels to remove the bitterness. Dip the peel halfway into the chocolate and lay it on a parchment lined sheet pan to firm up.

Add orange peels and simmer for 45-50 minutes or until the peels are tender and translucent. Let the mixture simmer without stirring for 25 to 30 minutes at low heat until the peels become almost translucent and syrup thickens. Using a slotted spoon transfer strips to wire.

Boil gently until all syrup is absorbed and peel is transparent about 30-35 minutes. I just didnt want to. Set aside for a few.

Bake in a low temperature oven 200 to 250F until orange peels are sticky but not wet. Add orange peel strips.

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