Bittersweet Chocolate Bark With Candied Orange Peel Recipes

BITTERSWEET-CHOCOLATE BARK WITH CANDIED ORANGE PEELS

Steps:

• Using a sharp knife, remove the bitter white pith from the orange peels so they are about 1/8-inch thick; cut the peels into 1/4-inch-wide strips. Transfer the peels to a saucepan filled with cold water; bring to a boil and boil the peels for 7 minutes. Drain. Repeat with fresh water, until the orange peels are tender, 15 minutes total. Drain.
• Rinse out the saucepan. Add 2 1/2 cups of the sugar, the corn syrup and 2 cups of water and bring to a boil, stirring until the sugar is dissolved. Add the orange peels and simmer over low heat until slightly translucent, about 30 minutes.
• Spread the remaining 1 cup of sugar in a pie plate. Using a slotted spoon, lift the candied peels from the syrup, letting the syrup drip back into the saucepan; transfer the peels to the pie plate. Toss the warm peels in the sugar to coat thoroughly. Let the peels cool completely in the sugar, tossing occasionally, about 30 minutes.
• Line a cookie sheet with parchment paper. In a double boiler set over a pot of simmering water, heat the bittersweet chocolate until two-thirds melted. Remove from the heat. Stir the chocolate with a rubber spatula until it is completely melted and registers about 90 degrees on an instant-read thermometer.
• Spread the warm chocolate on the parchment paper to a rough 9-by-13-inch rectangle. Working quickly, so the chocolate doesn't set, pick out the orange peels, reserving the sugar for another use. Scatter the orange peels and pistachios evenly over the melted chocolate; gently tap the cookie sheet on the work surface to flatten the chocolate and allow the toppings to sink in slightly. Refrigerate for about 15 minutes, just until firm. Cut or break the bark into 2-inch pieces and serve.

CANDIED ORANGE PEEL DIPPED IN CHOCOLATE

Steps:

• Cut peels off both oranges, leaving 1/8 inch of the white membrane under each orange peel piece. Cut each peel into 1/4-inch-wide strips. Refrigerate peeled fruit for snacking or another use.
• Bring 4 cups (1 qt.) water to boil in medium saucepan. Add orange peels; simmer over medium-low heat 15 min. Drain.
• Combine 1 pkg. dry gelatin mix with cinnamon and 2 Tbsp. sugar in medium bowl; reserve for later use.
• Return drained orange peels to saucepan. Add remaining water, dry gelatin mix and sugar. Bring to boil; simmer over medium-low heat 45 min, stirring occasionally. Drain.
• Add orange peels, in small batches, to reserved gelatin mixture; toss to evenly coat peels with gelatin mixture. Spread onto parchment-covered baking sheet. Let stand 1 hour.
• Melt chocolate as directed on package. Dip 1/2 of each orange peel strip into chocolate; return to baking sheet.
• Refrigerate 15 min. or until chocolate is firm.

SODA BREAD WITH DARK CHOCOLATE AND CANDIED ORANGE PEEL

Steps:

• Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper; butter parchment. Whisk first 5 ingredients in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in chocolate and orange peel. Whisk buttermilk and egg in medium bowl to blend; add to dry ingredients. Stir just until incorporated.
• Turn dough out onto floured work surface and knead gently just until dough comes together, about 5 turns. Form dough into 6 1/2-inch-diameter round, about 2 to 2 1/2 inches high. Transfer to prepared baking sheet. Using sharp knife, cut 1-inch-deep, 3-inch-long slits in top of bread, forming sunburst pattern.
• Bake bread until well browned and very firm when pressed and tester inserted into center comes out clean, turning baking sheet halfway through baking, about 1 hour 10 minutes total. Transfer bread to rack and cool completely, at least 3 hours. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

CHOCOLATE COVERED CANDIED ORANGE PEEL

Steps:

• With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.
• Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain, then repeat process twice, draining well each time. Cool for 5 minutes.
• Carefully scrape off excess pulp from peel. Cut the peel into 1/4 inch strips.
• In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until all syrup is absorbed and peel is transparent, about 30-35 minutes.
• Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry.
• Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired.
• Cool on racks that have been coated with nonstick cooking spray.
• Store in a covered container in the refrigerator. Yield: about 3 cups.

CHOCOLATE-DIPPED CANDIED ORANGE PEEL

Steps:

• With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. , Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips. , In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. , Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray.

CANDIED ORANGE PEEL

Steps:

• Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it cooks. Cut the quarters into thin slices.
• Place the orange slices in a 6-quart saucepan and cover with cold water. Over medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the water and repeat this process with fresh cold water two more times.
• After the third boil, drain the orange slices, rinse them in cold water, and remove any pulp that is still attached. In the saucepan, combine the orange slices, 3 cups of the sugar, and the orange liqueur, and cook over low heat until the sugar is dissolved (about 5 minutes), stirring constantly. Continue to cook over low heat for 1 1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it cooks. Remove the saucepan from the heat and immediately begin the next step.
• Place the remaining 3 cups sugar on a sheet of waxed paper. Roll spoonfuls of the orange slices in the sugar, separating the slices to coat them completely. Transfer the slices onto another sheet of waxed paper and let them air-dry (20 to 30 minutes).
• In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.
• Substitute 12 large lemons, 14 limes, 12 tangerines, or 4 grapefruits for the oranges.
• Chocolate-Dipped Candied Orange Peel: Line 2 baking sheets with parchment or waxed paper. Melt and temper 1 1/2 pounds of bittersweet chocolate (see pages 25-30). Dip a slice of the candied peel into the chocolate either completely, halfway, or on each end, thoroughly coating it. With a fork or dipper, remove the slice from the chocolate, gently shake off the excess chocolate, and turn the slice out onto the paper. Repeat with the remaining slices. Let the chocolate on the slices set up at room temperature, or chill in the refrigerator for 15 minutes. Place 2 slices of the finished chocolate-dipped peel in a paper candy cup. In a tightly covered container wrapped in several layers of aluminum foil, the chocolate-dipped peel will keep for 1 month in the refrigerator or 2 months in the freezer. It is best eaten at room temperature.

BITTERSWEET CHOCOLATE BARK WITH CANDIED ORANGE PEEL

Steps:

• Using a sharp knife, peel the oranges completely, then removed the bitter white pitch from the peels so they are about 1/8" thick; cut the peels into 14" wide strips. Transfer the peels to a sauce pan filled with cold water; bring to a boil and boil the peels for 7 minutes. Drain. Repeat with fresh water until the peels are tender, about 15 minutes total. Drain.
• Rinse out the saucepan. Add 2 1/2 cups of the sugar, the corn syrup, and 2 cups of water and bring to a boil, stirring until the sugar is dissolved. Add the orange peels and simmer over low heat until slightly translucent, about 30 minutes.
• Spread the remaining 1 cup of sugar on a pie plate. Using a slotted spoon, lift the candied peels from the syrup, letting the syrup drip back into the saucepan; transfer the peels to the pie plate. Toss the warm peels in the sugar to coat thoroughly. Let the peels cool completely in the sugar, tossing occasionally, about 30 minutes.
• Line a cookie sheet with parchment paper. In a double boiler set over a pot of simmering water, heat the bittersweet chocolate until 2/3 is melted. Remove from heat. Stir the chocolate with a rubber spatula until it is completely melted and registers about 90 degress on an instant read thermometer.
• Spread the warm chocolate on the parchment paper to a rough 9X13" rectangle. Working quickly, so the chocolate doesn't set, pick out the orange peel, reserving the sugar for another use. Scatter the orange peels and pistachios evenly over the melted chocolate, gently tap cookie sheet on the work surface to flatten the chocolate and allow the toppings to sink in slightly. Refrigerate for about 15 minutes, just until firm. Cut or break the bark into 2" pieces and serve.