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Orange Peels in Dark Chocolate, Short Method

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The "shorter" version of the wonderful chocolatey-orangey treat. Easy to make and nice to give away...

The "shorter" version of the wonderful chocolatey-orangey treat. Easy to make and nice to give away...

Ingredients

Serves: 0

Metric Cups
  • 5 large oranges (use 'navel' oranges)
  • 675 grams granulated sugar
  • 250 millilitres water
  • 1½ teaspoons ground ginger (optional)
  • 5 large oranges (use 'navel' oranges)
  • 24 ounces granulated sugar
  • 8⅘ fluid ounce water
  • 1½ teaspoons ground ginger (optional)

Method

Orange Peels in Dark Chocolate, Short Method is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut the fruit in halves, scoop out the flesh and the "skins" around each segment, so you're left only with the zest AND THE WHITE PART. Cut this in strips about 1/2 TO 1 cm wide.
  • Put the peel in a pan and cover with boiling water. Allow to simmer for 5 minutes, take out of the water and drain well. Repeat this process four more times, use fresh boiling water each time and drain as well as possible each time.
  • Mix 500 GR OF THE SUGAR with the water in a pan with a heavy bottom. Add the ginger and heat until all the sugar has dissolved. Add the peels and mix them with the syrup. Allow to very gently boil for 30 TO 45 MINUTES with the lid sitting askew on the pan (so steam can escape), until the peels are soft. The syrup should barely move at this stage.
  • Spoon the peels onto a sheet of waxed paper or tin foil and spread out to a single layer. Allow to cool completely and SPRINKLE OVER THE REMAINDER OF THE SUGAR. allow to dry uncovered for 5-7 hours until completely dry. You can also dry them in the oven (50 degrees Celsius) for 3 hours. Store in a closed container.
  • For the orange diamonds, you will need about 150 gr. good quality dark chocolate 60 gr cocoa Melt the chocolate to a temperature of 30 degrees Celsius (85 Fahrenheit). One by one, dunk the diamonds in the chocolate and fish them out with a fork. Put them on a cake rack to set a bit. Roll them after a couple of minutes in some cocoa, shake off the excess. Pile on a plate and pig out on them with some coffee
  • For the strips, you basically proceed the same, but you use more chocolate (I always melt abut 400 grams but never know how much ends up in my stomach instead of on the peel) and no cocoa. I also find that instead of a cake rack, with the strips it is easier to work with a silicone sheet or plain old waxed paper.
  • For a smoother effect, sometimes I don't sprinkle over the remainder of the sugar when I candy the strips. This takes some patience, but the yield is divine.
  • Cut the fruit in halves, scoop out the flesh and the "skins" around each segment, so you're left only with the zest AND THE WHITE PART. Cut this in strips about 1/2 TO 1 cm wide.
  • Put the peel in a pan and cover with boiling water. Allow to simmer for 5 minutes, take out of the water and drain well. Repeat this process four more times, use fresh boiling water each time and drain as well as possible each time.
  • Mix 500 GR OF THE SUGAR with the water in a pan with a heavy bottom. Add the ginger and heat until all the sugar has dissolved. Add the peels and mix them with the syrup. Allow to very gently boil for 30 TO 45 MINUTES with the lid sitting askew on the pan (so steam can escape), until the peels are soft. The syrup should barely move at this stage.
  • Spoon the peels onto a sheet of waxed paper or tin foil and spread out to a single layer. Allow to cool completely and SPRINKLE OVER THE REMAINDER OF THE SUGAR. allow to dry uncovered for 5-7 hours until completely dry. You can also dry them in the oven (50 degrees Celsius) for 3 hours. Store in a closed container.
  • For the orange diamonds, you will need about 150 gr. good quality dark chocolate 60 gr cocoa Melt the chocolate to a temperature of 30 degrees Celsius (85 Fahrenheit). One by one, dunk the diamonds in the chocolate and fish them out with a fork. Put them on a cake rack to set a bit. Roll them after a couple of minutes in some cocoa, shake off the excess. Pile on a plate and pig out on them with some coffee
  • For the strips, you basically proceed the same, but you use more chocolate (I always melt abut 400 grams but never know how much ends up in my stomach instead of on the peel) and no cocoa. I also find that instead of a cake rack, with the strips it is easier to work with a silicone sheet or plain old waxed paper.
  • For a smoother effect, sometimes I don't sprinkle over the remainder of the sugar when I candy the strips. This takes some patience, but the yield is divine.
  • Tell us what you think