We Should Cocoa ~ Pierre Herme's Chocolate Dipped Candied Oranges

Last year for Christmas I attempted my Mum's recipe for Chocolate Orange Sticks.  They turned out OK, although not quite the masterpieces that my Mum manages to create each year, so heaven only knows why I thought it would be a good idea to try an even more complicated version of the recipe this year!  I stumbled across this recipe when I made the Simple Chocolate Mousse and promptly bookmarked it for Christmas.  Then fate collided with my plans and Choclette picked oranges for this month's We Should Cocoa challenge.

So they don't look like the picture in the book!  The taste testers have been more than pleased with the contrast of the sweet juicy flesh and the crisp crunch of tempered chocolate before hitting the tang of the candied peel.  And they make a great addition to home made Christmas hampers too ;0)

Pierre Herme's Chocolate Dipped Candied Oranges
For the Candied Peel
4 pink grapefruit, preferably Ruby Red, 5 oranges or 6 lemons
1000g water (4 cups)
470g caster sugar (2 1/3 cups)
60g (1/4 cup) freshly squeezed lemon juice
10 black peppercorns, bruised
1 piece star anise
Pulp from 1 moist, plump vanilla bean

Put a large pot of water on to boil and have a colander ready.  Working with a sharp knife, cut off a thin slice from the top and bottom of each fruit, then, cutting from top to bottom, cut off wide bands of peel about 2.5cm across, making certain that as you cut, you include a sliver of fruit as well.  Toss the slices of peel into the boiling water and allow them to boil for 2 mins.  Remove the peel from the water with a slotted spoon (don't pour out the water - you'll need it in a minute) and put it in the colander.  Rinse the peel under cold running water for 2 mins, then repeat the boiling and cooling process twice.  Set the peel aside for the moment.

Place all the remaining ingredients in a large casserole and bring them to the boil.  Add the peel, cover the pot, and adjust the heat so that the syrup simmers gently.  Allow the peel to simmer, stirring occasionally, for 1 1/2 hours (took closer to 2 hours for me), after which time the peel should be soft and completely candied.  Remove the casserole from the heat and, with the cover still in place, allow the peel to macerate overnight.

The next day, pour the peel and it's syrup into a kilner jar and store it in the fridge, where it can be kept for 3 weeks.  Or lay the peel out on a rack to dry.  Once the peel is dry, you can toss it in sugar to coat, this will keep in an airtight tin for 4 days.

Makes 12 servings
Taken from Chocolate Desserts by Pierre Herme

For Chocolate Dipped Candied Oranges
1 batch candied peel
450g chocolate, tempered

Drain the peel and pat each piece dry between paper towels.  Lay the peel out on cooling racks in a single layer and allow the peel to dry overnight at room temp.

Line a baking tray with parchment and set it close to the tempered chocolate.  One by one, dip the peels into the chocolate, allow the excess chocolate to drip back into the chocolate pot, and place on the parchment lined tray.  Chill the peel in the fridge for 15 mins to set and dry the chocolate.

* Chocolate coated peel is best eaten the day it is made.


Taken from Chocolate Desserts by Pierre Herme