Orange Confit Chocolate

How to make it

1. 1

   Prep the peel

   Cut the orange peel into strips 7 to 8mm wide, and trim away some of the white pith if it is too thick.

2. 2

   Blanch

   Bring it to a boil from cold water 3 times to draw out the bitterness, changing the water each time.

3. 3

   Cook in syrup

   Boil the sugar and water, add the peel, and simmer over low heat for 45 to 60 minutes, until it turns translucent.

4. 4

   Dry

   Lift the peel out and dry it on a rack for 12 to 24 hours.

5. 5

   Coat in chocolate

   Temper the dark chocolate or melt it gently, dip ⅔ of each strip, and let it set.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Reduce it over high heat and the peel turns hard and the syrup crystallizes.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the cream is loose, whip it further. If it splits, warm it slightly and whip again. Sugar cannot be taken back out once it is in.