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Candied Orange Peel with Chocolate Recipe
Candied Orange Peel with Chocolate
Jérôme Ferrer, restaurant Europea, Nontréal
Jérôme Ferrer, restaurant Europea, Nontréal
The Cuisine of Greater Montreal
Total time: more than 2 hours

Preparation time: 15 minutes
Candying time: 3 hours
Cooling time: 2 + 1 hours


Difficulty: Easy
- 5 big oranges
- 200 g / 7 oz dark chocolate 70 %
- 500 ml / 2 cups sugar
- 1 l / 4 cups water
  1. Wash and peel the oranges. Cut the peel into strips about 1 cm (3/8”) wide and 5 cm (2”) long.
  2. Place the water and sugar in a large saucepan and bring to a boil. Incorporate the orange peel strips and let the syrup reduce over low heat for about 3 hours.
  3. Remove the orange peel strips from the syrup, place on a tray and let cool for about 2 hours.
  4. In a double boiler, melt the chocolate. Cool to room temperature.
  5. Dip the candied strips of orange peel into the melted chocolate to half cover them with chocolate.
  6. Drain and place on a tray. Let rest in a cool place for at least an hour.
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