Chocolate Orange Skins

Chocolate Orange Skins

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Ingredients for Making Orange Chocolate Skins

  1. Oranges 3 pcs.
  2. Sugar 180 g.
  3. Chocolate 200 g
  • Main Ingredients
  • Serving 5 servings
  • World CuisineFrench Cuisine


Saucepan, Bowl, Knife, Colander, Cutting board, Tray, Parchment paper, Serving plate, Kitchen stove

Cooking Orange Chocolate Skins:

Step 1: Cook the Orange Peel.

Wash the oranges thoroughly, cut and remove the pulp. You can just eat it or make orange juice. Cut the skins into strips 0.5 cm thick and cook in clean water for 10 minutes (water should cover them for 2 cm). Then, recline in a colander, rinse thoroughly in cold water, rubbing with your hands. Then dip the crusts again in boiling water. Repeat this procedure 3 times. The last time you need to cook until completely soft.

Step 2: boil the orange skin in syrup.

Cooked, after the 3rd time, put the orange skins in a clean, dry pan. Pour sugar completely, mix, so that it is evenly distributed throughout the mass and leave for several hours or best of all at night. Thus, we have syrup. Put the pan with syrup and skins on a small fire, and cook the skins until transparent. Syrup should remain only at the bottom of the pan.

Step 3: Dry the orange peel.

Remove the skins from the pan and spread them out, evenly distributing them over the entire surface of the tray (it is advisable that they do not lie too tightly together) and leave to dry for one day at room temperature.

Step 4: Make Orange Chocolate Skins

Melt the chocolate in a water bath. To do this, you need 2 crooks of different diameters. In the one that is larger, pour 1/3 of the total volume of water, and in the smaller one, put the chocolate. Highly it’s important to use pure chocolatewithout adding butter or cream. To make the mass quickly become homogeneous, the tile can be broken. Do not forget to constantly stir with a wooden spatula. Dip the skins completely one by one in chocolate and put on parchment paper on a baking sheet.

Step 5: Serve the orange peels in chocolate.

Once they are dry, you can serve to the table. By the way, this is perfect for everyone who loves sweets! Enjoy your meal!

Recipe Tips:

- - When preparing the crusts, if the orange has very thick white “insides”, it is better to carefully cut them with a knife.

- - It is most convenient to get the orange peels from the pan with tweezers.

- - When the chocolate skins are slightly dry, you can put them in the refrigerator so that they freeze faster.


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