Recette Orangettes au Chocolat Noir - Inratable

Recipe for "never enough" candied orange peel (about 100): Remove the peels from 1 kg of oranges, leaving a little pulp. Blanch them: +++++++++++++++++++++++++++++++++++ Boil water. Soak the peels. Boil again. Wait 2 minutes. Cool in cold water. +++++++++++++++++++++++++++++++++++ Repeat this process 3 times! Next, cook the peels in a covered saucepan over low heat in the following syrup (1 hour 30 minutes): (blanch the peels + 300g sugar + cover with water + optionally (1 vanilla bean, 1 star anise, pepper, 50g lemon juice, add any spices of your choice to personalize them: cardamom, cinnamon, etc.)). Then prepare the tempering of 300g dark chocolate. Enjoy your candied orange peels! Never forget: the more pulp on the peels, the juicier the candied orange peels will look, but they'll have a more artisanal appearance... Less pulp, less juicy, keeps better and looks like store-bought ones... I recommend keeping some pulp; it's the taste that counts! Blog: www.inratable.com Facebook: www.facebook.com/inratable Twitter:   / inratablevideos