California Farm Navel Orange Candy and Chocolate Peels

Name: California Farm Navel Orange Candy and Chocolate Peels
Yield: 2 people
Cuisine: American
Ingredients: 1 large navel orange, one pound; 1/2 cup sugar; 3 Tbs peruvian dark cocoa powder; 3 Tbs unsalted butter; 1/2 cup water

Hobby Horseman @HobbyHorseman

California, United States

California Navel oranges are ripe, large, juicy, thick skinned and delicious, it has been an exceptional winter and spring. The oranges weight one pound each. The peel on one orange alone weights 150 grams, the orange 300 grams. Time to candy the peels in chocolate!

Hobby Horseman @HobbyHorseman

California, United States

Saved

Ingredients

Overnight

2 people

1large navel orange, one pound
1/2 cupsugar
3 Tbsperuvian dark cocoa powder
3 Tbsunsalted butter
1/2 cupwater
Equipment: good knife, cast iron sauce pan, drying rack
Cost: 50 cents per one pound orange at the farmers market, cacao powder 10 cents, butter, sugar 30 cents, 90 cents for chocolate and candy peels, and you still have a fresh orange

Saved

Steps

Overnight

1

Wash the orange. Orange picking is sweaty work. Quarter the peels.
2

Slice peels lenghtwise the thickness of the peels, 32 strips. Trim off any excess white pith.
3

Boil water and sugar with orange peel strips. Simmer. Taste. When pith turns translucent from white, bitterness is gone, lay strips on drying rack. Dry in airfryer dehydration oven overnight. Save the leftover simple syrup.
4

Put half the candied peels aside. Make chocolate with left over simple syrup with cocoa powder and butter. Immerse other half of peel strips in chocolate, spread on parchment paper to dry.
5

When cooled and dried, serve candied or chocolate peels with tea or as snacks. Keep in fridge. Enjoy.

Saved

Cooksnaps

Saved

Hobby Horseman @HobbyHorseman

on April 18, 2024 02:46

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.