The most important ingredient of this recipe is the patient. It takes a lot of time when you are basically not needed. First, you cut the orange peels and place it all in a bowl. I like to use hot water at the beginning of the process. After a few hours you need to change the water to clean one, then I use tap water. By soaking it in water, the acidity leaves the peels.
I like to peel citrus fruits. Oranges, grapefruit, pomelo, tangerine, yes to all. I like to peel it more than I enjoy eating it. So, instead of "wasting food" I make orange peels (or citrus fruit peels) quite often, and this is how I do it.
After a long day of waiting, I can finally start. I replace the water with a fresh one and place it all in a pot/pan. I let it boil and change the water. Again. After a tasting session, I obliterate the water.
Once the peels have lost their acidity completely, thanks to the last two steps, it is time to add sugar. yum.
I semi-boil it until the sugar has transformed into a syrup.
And the peels have a nice transparent colour. Then I place it on a parchment baking paper and leave it be for an hour. Making sure no one is coming to taste it...
After the time has passed, I heat dark chocolate (sometimes mix it with milk to create a nice texture) and dip the peels in it.
Only then I can serve it.
- 300 pieces
- Prep time: 24 Hours|Cook time: 3 Hours|Total time: 27 Hours
- cut the orange peels into thin slices (~5 mm)
- soak in water for 24 hours to remove the acidity
- If the water change colour- replace with clean water
- After at least 24 hours, boil the orange peels with clean water for 5-10 minutes
- Repeat the first step three times and replace with clean water
- Add 500 gr of sugar and 1/2 litre of water with lemon juice.
- mix until the sugar has dissolved completely
- lower the heat and leave on the stove for an hour
- mix every 10-15 minutes
- Remove from stove when the sugar has cured into syrup, and the peels have changed colour to a transparent-orange colour
- lay all the peels on a parchment baking paper
- leave next to a window to dry completely for 2 hours
Chocolate cover (optional)
- Using a bane-Marie heat dark chocolate until melted completely
- Dip the orange peel in the dark chocolate
- put back on the parchment baking paper to dry
- wait for 10 minutes for the chocolate to cure before serving
- You can do it with up to three-days-old peels