Orange Strips with chocolate recipe
- For 10 people
- Preparation: 30 minutes
Ingredients
- 150g candied orange peel from La Maison du Fruit Confit
- 200g dark chocolate
- 3g Mycryo or 3g butter
Preparation :
- Cut the orange peel into thin strips.
- Melt the chocolate in a bain-marie at 45°C, then cool to 34°C in another bain-marie of cold water. Mix in the Mycryo or butter at 32°C. The chocolate is now ready to use.
- Dip the slices of candied peel into the chocolate, then remove with a spoon and arrange on a tray lined with greaseproof paper.
- When all the chocolate and peel have been used, place in the fridge for 2 hours to harden the chocolate.
- Keep in a cool place.