MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bruno's Chocolate Orangette (Candied Orange Peels)
Categories: Five, Fruits, Chocolate, Desserts
Yield: 5 Servings

1 lb (450 g) orange strips
2 lb (900 g) sugar
1 5/8 lb (800 g) water.
2 3/16 lb (1 kg) bittersweet dark
- chocolate disks; 60/66%
- cocoa paste

Quarter oranges and cut each wedge in two smaller
portion. Slice out flesh (save orange flesh for fruit
salad or your daily vitamin C intake). Cut rinds into
1/4" (6mm) thick slices (or leave them whole) and blanch
3 times by covering rinds with cool water, bring to
boil, drain and rinse - repeat this step twice (total
blanching: 3 times).

Add water and sugar and bring a boil. Reduce heat to a
very low simmer; best under the boiling point 194ºF/
90ºC and let poach for 2 hours. Turn the heat off
and let cool down to room temp (leave the saucepan
overnight on the stove). Drain candied orange strips and
arange them in a clean and rectangular container. Save
and cook up syrup to 220ºF/104ºC cool to room
temperature and cover the oranges and store in the
refrigerator for months. Before dipping orange strips in
chocolate, drain them onto a cooling rack to dry out for
a day or 2 or, place in a 250ºF/120ºC oven for 2
hours - turn oven off and leave candied orange peels
inside to cool. At this joncture, orange peels can be
coated in granulated sugar and stored as is for up to a
year. Save syrup to enhance future pastries or use as a
sweetener for cocktails, tea and so on.

PS: Once coated in sugar, candied orange peels cannot be
dipped in chocolate.

TEMPERING DARK CHOCOLATE: Use a fair amount of chocolate
and high percentage of cocoa butter (no less than 35%).
This additional cocoa butter, combined with proper
tempering, gives the chocolate more sheen, a firmer
"snap" when broken, and a creamy mellow flavor. Once
done with dipping, soften chocolate if it needs to and
spread over a baking tray lined with a silicone mat,
chill and break into pieces for later use. Wrap and
store chocolate in cool storage or refrigerator drawer.

Melt chocolate over water-bath. The temperature of the
chocolate should not exceed 120ºF/50ºC. Wipe off the
bottom of the bowl when removing it from the heat (water
is the worst enemy of chocolate). Place melted chocolate
in the refrigerator and let cool down; stirring every so
often until the temperature reaches 80ºF/26-27ºC.

Chocolate will begin to set on the sides of the bowl;
scrape it out. Carefully, rewarm chocolate to 88ºF/
31-32ºC. Dip dried candied orange peels in chocolate,
remove excess chocolate and let set on baking tray lined
with parchment or silicone mat. Or, coat immediately in
powdered chocolate to give a nice frosting effect. Store
chocolate orangette in a cool storage or in the
refrigerator drawer for up to 3 months. Enjoy!

Bruno Albouze - The Real Deal

RECIPE FROM: http:// www.brunoskitchen.net

Uncle Dirty Dave's Archives

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... "The source of a true smile is an awakened mind." -- Thich Nhat Hanh
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crystal Rock Candy
Categories: Five, Candy
Yield: 1 Batch

1 1/2 c Water
6 c Sugar
3 (6") lengths of string
Food coloring
Flavouring

Bring water to a boil in a saucepan. Remove from heat and
add 3 cups of the sugar stirring till dissolved. Slowly
add the remaining sugar, reheating the water if necessary.
When all the sugar is dissolved, pour the mixture into 3
heat proof jars or glasses.

Stir 3 drops of liquid food coloring and 1/2 teaspoon of
flavouring into each jar.

Tie each length of string around a pencil. Lay on top of
the jars (1 string per jar) so that the strings hang in
the liquid. Crystals will begin to form in 1 hour, and
continue to solidify for several days. If a layer forms
on the surface of the jar break it. When the liquid
evaporates completely, the candy is ready.

Recipe By: Lisa Lepsy

LISA'S NOTES : I use pint size canning jars. Use the
flavours you like, most grocery stores carry candy
flavourings. Use the food color you desire as well.

DAVE'S NOTE: You can make chile flavouring by chopping
chilies and placing in a pint of vodka or light rum (rum
will add a flavour if its own to the finished product)
and leaving the mix to steep for seven to ten days. To
use - strain out the solids and substitute the infused
booze as part of the liquid in your recipe.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Lies Workers Tell: I really enjoy working for you.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crystal Rock Candy
Categories: Five, Candy
Yield: 1 Batch

1 1/2 c Water
6 c Sugar
3 (6") lengths of string
Food coloring
Flavouring

Bring water to a boil in a saucepan. Remove from heat and
add 3 cups of the sugar stirring till dissolved. Slowly
add the remaining sugar, reheating the water if necessary.
When all the sugar is dissolved, pour the mixture into 3
heat proof jars or glasses.

Stir 3 drops of liquid food coloring and 1/2 teaspoon of
flavouring into each jar.

Tie each length of string around a pencil. Lay on top of
the jars (1 string per jar) so that the strings hang in
the liquid. Crystals will begin to form in 1 hour, and
continue to solidify for several days. If a layer forms
on the surface of the jar break it. When the liquid
evaporates completely, the candy is ready.

Recipe By: Lisa Lepsy

LISA'S NOTES : I use pint size canning jars. Use the
flavours you like, most grocery stores carry candy
flavourings. Use the food color you desire as well.

DAVE'S NOTE: You can make chile flavouring by chopping
chilies and placing in a pint of vodka or light rum (rum
will add a flavour if its own to the finished product)
and leaving the mix to steep for seven to ten days. To
use - strain out the solids and substitute the infused
booze as part of the liquid in your recipe.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Confusion is always the most honest response." -- Marty Indik
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