Chocolate-Dipped Candied Orange Rind

(Makes 16 pieces)

Created by: Chef Francois Dionot/L'Academie de Cuisine, September 2005

• 1 Florida orange
• Sugar syrup made with 1 cup water to 1 cup sugar
• 1 drop of red food coloring (optional)
• 3/4 oz. vegetable shortening (such as Crisco)
• 1/2 lb. Semi Sweet Chocolate (or 1 cup of chocolate chips)

• 1. Cut the rind off the orange and make small batonets (strips) of 1 1/2″ by 1/4″
• 2. Place in 1 cup of cold water and bring to a boil. Strain and repeat twice (this removes the rind's bitter flavor).
• 3. Melt sugar and water and add blanched orange rind. Simmer for 1/2 hour or until the white pulp is translucent.
• 4. Strain and place on rack to dry overnight at room temperature.
• 5. Melt chocolate and shortening until warm and dip one end of the candied rind. Place on parchment paper to dry.

Photographer: Marisa Zanganeh

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