according to quantity
- 300 gr. of candied orange peel
- 200 gr. of extra-bitter chocolate
- 200 gr. dark chocolate
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15 mn. + la veille |
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bain-marie. sans |
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- Cut the peel of oranges in strips of 5 mm. wide.
Let them dry on a rack over night.
- The next day:
Melt half the chocolate in a bain-marie (45 °)
When the chocolate is melted out of the water bath and deeply stirring, add the remaining grated chocolate.
- Put the pan on the water bath, without lighting the fire.
Stir until the chocolate reaches temperature (31 °)
Using a fork, immerse slices of oranges one by one, into the chocolate.
Place on aluminum foil and let cool.
French