Chocolate Covered Orange Peels – Bruno Albouze

By Bruno Albouze · 90 min

Ingredients

Instructions

1. Set cooling racks over trays. Lay the candied peels on the racks in a single layer, without overlapping, and let them dry at room temperature for 1 to 2 days.
2. Put the cocoa powder in a bowl. Toss the dried peels in it, then shake off the excess in a sieve. Sift the cocoa to remove lumps.
3. Temper the dark chocolate.
4. Dip each peel fully in the tempered chocolate, then hold it over the bowl and tap or shake off the excess.
5. Lay the dipped peels on acetate or opened freezer bags, spaced apart. Let them stand at room temperature until the chocolate sets and looks glossy. Cover the tray with acetate or a bag when full, and repeat until all are dipped.
6. If the chocolate thickens, warm its surface gently with a hair dryer on low. If it cools below its tempering range, set the bowl over warm (not boiling) water and stir gently and continuously, watching the temperature.
7. For a richer coating, you may dip the peels twice.
8. Store the finished peels in an airtight container in a cool, dry place away from sunlight and heat. If it is warm, refrigerate them in a tightly sealed container. They keep up to one month.

Summarized from Bruno Albouze's video. Watch it for the details.

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