We were late to our friend’s brunch today because this big guy insisted on finding the right pants to match with those of his daughters.
So, for dinner tonight, the girls will be in tights and tutus. Let’s see if he can keep up with that!
Chocolate coated orange peels
(Adapted from Ottolenghi’s Sweet book)
3 oranges or 2 grapefruits
850 ml water
500 g sugar
1 cinnamon stick
1 bay leave
300 g dark chocolate
- Cut each orange, or grapefruit into 8 equal slices. Carefully remove the fruit from the peel. Slice each peel into two, so there are 16 slices per orange or grapefruit.
- Boil water in a large saucepan. Add peels for 30 seconds, then drain under running water.
- Boil a fresh pot of water again. Add peels for 30 seconds, and drain under running water.
- Leave peels on a paper towel until skin is dry (otherwise it will crystallize the sugar syrup). It will take about 30 mins.
- In a saucepan, heat 850 ml water with 500 g sugar, cinnamon stick, and bay leave.
- Once sugar is completely dissolved, add the dried peels.
- Cut a round piece of parchment paper just enough to cover the saucepan. Place the parchment paper on top of the peels. Place a plate on top to make sure all peels are submerged in the syrup.
- Let the syrup lively simmer over low-medium heat for about 1 hour.
- Remove the plate and parchment paper, simmer for another 30 minutes.
- Drain the peels on a wire rack until dry. It will take up to 2 days, depending on the humidity of the room.
- In a glass bowl over a pot of boiling water, melt 225 g dark chocolate.
- Once melt, whisk in the remaining 75 g chocolate piece by piece.
- Dip dried orange peels into the tempered chocolate and dry on a parchment paper.
- Reheat the chocolate, and dip the second time. Dry peels on a parchment paper.
- Store in an airtight container at room temperature.