French Cooks note
|Recipe Name : Super easy chocolate orangettes||By Chef : Pierre|
|Type : Various||Servings: 6|
|Difficulty : Average||Cost : Cheap|
|Preparation time : 30 min||Cooking duration : No data|
Ingredients for 6 people
250 g Dark baking chocolate with 65% cocoa
150 g Candied orange peel sticks
Directions from Paris (with Love)
1. Break the chocolate into small pieces, put it in a bowl placed on a simmering water bain-marie and let melt gently. Dip a food probe into the chocolate. As soon as the temperature reaches 55°C, take the bowl out of the bain-marie and place it in a container of cold water. Stir gently until the temperature drops to 29°C. Put the chocolate back in its simmering water bain-marie and mix gently until it reaches 32°C: this way the chocolate will stay shiny when it dries.
2. Dip the barks by 3 or 4 in the chocolate and recover them with 2 forks, letting them drain for a few seconds. Place them on a large sheet of baking paper and leave to harden in a cool room.
3. If the peels are very sticky, coat them with a thin layer of icing sugar to dry them out a little.