My maternal grandmother (not Tata, my moms mom) used to be very thrifty. Despite of coming from a wealthy family, she had a sense of saving to the extreme. She recycled glass and turned it into beautiful gifts and centerpieces, she took advantage of everything. Imagine what she could do in the kitchen with any leftovers! That’s how I learned this recipe with “leftover” orange peels. It’s not a dessert, it’s more of a snack or accompaniment for afternoon tea, for light snacks and even for a taste before bed.
The original recipe is with an Italian chocolate, but anyone who has dark (70 %or 80%) chocolate will be fine.
Of course, for this recipe you’ll only need oranges (3), sugar (700g) and chcolate (150g), some patience and a lot of desire to eat them.
Let’s get to work!
- Carefully slice the peel into 4-5mm wide strips. You can use the rest of the orange for a saldad :p (Let’s not throw anything away!).
- Place the orange strips in a saucepan and cover with cold water. Bring to boil, then drain off the water through a sieve. Repeat three times. And set the peel aside.
- Place the sugar in the saucepan and add 650ml cold water. Bring to boil, stirring to dissolve the sugar crystals, then turn down the heat and simmer for 10 minutes. Add the orange peel and simmer for 35 minutes. Remove from heat and leave the peel in the syrup overnight.
- The next day, drain the orange peel and carefully lay the candied shards of orange on a baking sheet lined with non-stick baking parchment. Leave to dry out for 48 hours.
- Place the chocolate in a bowl and rest it over a saucepan of barely simmering water, making sure the base of the bowl is not touching the water. When the chocolate has melted, take it off the heat.
- Cool slightly, then dip the dried orange peel into the chocolate. Place on a wire rack and leave until set.
And that my fellow readers is how you [patiently] prepare candied orange peels dipped in chocolate for a perfect tea with friends.
Hope you like it as much as I do!