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Candied Orange Peel in Excellence 95% Cocoa
Around 16-20 strips
Lindt Excellence 95% Cocoa
45-60 minutes
Easy

Chocolate and orange is a classic combination and the bold and profound 95% Cocoa chocolate is a stunning match with the zestiness of the orange.

1each Orange

Syrup
300ml Water
300g Caster sugar
¼ Vanilla bean
Spices if using


200g Lindt Excellence 95% Cocoa, tempered
Optional
Little Pink peppercorn

1

Cut the orange into six including the flesh.

2

Place the orange wedges peel down onto the chopping board and gently cut out between the peel and flesh also removing some but not all the pith.

3

Cut each peel wedge into 4-5 thin strips.

4

Place strips in a heatproof bowl and cover with boiling water.
Leave for 5 minutes, drain, then repeat twice more.
The repeated blanching of the orange will ensure that much of the bitterness in the peel is removed.

5

In a saucepan bring the water and the sugar to boil.
Add vanilla, spice if using and the peel.

6

Gently simmer for 30-40 minutes or until orange strips are tender.

7

Remove orange from the syrup and separate on a cooling rack.
Allow to cool and dry.

8

Tip, you can use the syrup to sweeten tea or coffee with a delicious flavour.

9

Melt and temper the chocolate and dip the cool, dry orange pieces to cover ¾ of the strips.
Sprinkle with some crushed pink peppercorns if using.

10

Allow chocolate to set in the fridge for 10-15 minutes.

Enjoy.

EXCELLENCE 95% Cocoa

EXCELLENCE 95% Cocoa

This luxuriously intense dark chocolate is rich and profound on the palate with a distinct depth of cocoa flavour.
Flavour the syrup with vanilla or cumin seeds for a lovely back note and keep it to as a delicious dessert syrup after.
T Schnetzler