Ali Bilton • Mar 04, 2020
Make the most of oranges, when in season. I used marmalade oranges but any thick skinned oranges will do. Of course, don't waste the juice, boost your vitamin C with a glass of golden goodness at breakfast (if using normal oranges). I made a cake with the juice of the marmalade oranges.
4 oranges (450g)
250g caster sugar (plus 4 tbsp for coating)
100g 65% dark chocolate
100g white chocolate
Cut the orange peel off the oranges in quarters by cutting just through the peel but not into the flesh.
Slice each quarter of peel into 5mm slices.
Bring a pan of water to the boil and add the orange slices. Boil for 10 minutes, drain and repeat the process two more times.
Bring the 125g water to the boil, add the 250g of sugar and stir to dissolve. When it's all dissolved, add the orange peel and simmer very slowly until almost all the liquid has disappeared. This will take about an hour.
Lift out the orange peel with tongs and place onto a rack over a baking tray to catch the drips. Allow to cool.
Place the 4 tbsp sugar in a ziplock bag. Add 2 or 3 strips of peel, shaking the bag to coat with the sugar. Place back on the rack and allow to set for a few hours.
Melt the dark and white chocolate in separate bowls over pans of just boiled water. Turn the heat off to the water to avoid overheating the chocolate.
Dip one end of each strip of orange peel into either the dark or white chocolate and allow to set on a sheet of baking parchment or silicone.
When set, keep in an airtight container in a cool place. Keep any leftover orange strips in a jam jar and use for putting on top of my chocolate truffles or use as you would mixed peel in a cake.