Bittersweet Chocolate Bark With Candied Orange Peels Recipes

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.

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.