Wednesday, February 6, 2008
Chocolate-Coated Orange Peel
2 thick-skinned oranges
9 oz caster sugar
3.5 oz good-quality dark chocolate, roughly chopped
Quarter each orange and pull the flesh away from the skin. Use a sharp knife to remove any excess white pith from the skin (or the sweets will be bitter).
Cut the peel into 1/4 inch -wide strips. Get an adult to help you place it in a heatproof bowl and cover with boiling water. Leave for 5 minutes, drain, then repeat twice more. Drain well.
Place 1 cup cold water in a saucepan with the sugar, stirring over low heat until sugar dissolves. Add peel and simmer for 10 minutes, by which time the peel should look translucent. Place on a wire rack over a tray, cover loosely with foil and leave at room temperature overnight.
The next day, get an adult to help you melt the chocolate in a heatproof bowl over simmering watering, making sure bowl does not touch water. Cool slightly, then dip half of each orange peel strip in chocolate and return to the rack until chocolate hardens.