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Chocolate-Dipped Citrus Peel Recipe

A sparkly, festive treat! A perfect home-made holiday gift.

If you dip just half of each piece of peel, the flavors balance out perfectly, and you’ll have a sparkly, festive treat! You’ll need a candy thermometer to properly temper the chocolate.

Ingredients:
7 ounce Candied Orange Peel
7 ounce Candied Lemon Peel
7 ounce Dark (60- 70%) Baking Chocolate

Directions:
1. Line two baking sheets with parchment paper or set out two Silpat baking liners.

2. Remove citrus peels from packaging and gently separate them into individual pieces.

3. Melt 6 ounces of the dark chocolate in the top of a small double boiler set over barely simmering water, stirring often until smooth, shiny, and completely melted. Remove the double boiler top from the heat and add the remaining ounce of chocolate, stirring constantly until the chocolate reaches a temperature of 90*F.

4. Carefully dip about half of each piece of peel into the melted chocolate, allowing excess to drip off into the bowl. Set dipped peel on parchment or liner until chocolate is set, about 1 hour.

5. Gently remove dipped peel from parchment or liners and store in an airtight container.

Makes about 100 pieces
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