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California Farm Navel Orange Candy and Chocolate Peels
Introduce
Chef :
Hobby HorsemanCalifornia Farm Navel Orange Candy and Chocolate Peels
California Navel oranges are ripe, large, juicy, thick skinned and delicious, it has been an exceptional winter and spring. The oranges weight one pound each. The peel on one orange alone weights 150 grams, the orange 300 grams. Time to candy the peels in chocolate!
Ingredient
Food ration :
2 peopleCooking time :
Overnight
1/2 cup
sugar
3 Tbs
unsalted butter
1/2 cup
water
Cooking instructions
* Step 1
Wash the orange. Orange picking is sweaty work. Quarter the peels.
* Step 2
Slice peels lenghtwise the thickness of the peels, 32 strips. Trim off any excess white pith.
* Step 3
Boil water and sugar with orange peel strips. Simmer. Taste. When pith turns translucent from white, bitterness is gone, lay strips on drying rack. Dry in airfryer dehydration oven overnight. Save the leftover simple syrup.
* Step 4
Put half the candied peels aside. Make chocolate with left over simple syrup with cocoa powder and butter. Immerse other half of peel strips in chocolate, spread on parchment paper to dry.
* Step 5
When cooled and dried, serve candied or chocolate peels with tea or as snacks. Keep in fridge. Enjoy.
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