Raspberry Dark Chocolate Ganache Chocolates

INGREDIENTS:

makes 48-64 chocolates, depending on mold size

for dark chocolate ganache:
(this recipe should make more ganache than necessary for these chocolates, but ganache is always a great thing to have around and it keeps very well in the fridge. Use the excess ganache for truffles, if you want, or save for more chocolates later!)
  • 4 oz. dark chocolate, finely chopped (I used Gittard, but any good quality dark chocolate will do)
  • 6 Tbspn heavy cream (preferably manufacturing cream, if you can find it)
  • 1 Tbspn butter
  • 1 1/2 Tbpsn Godiva chocolate liquor
METHOD:
  1. Place chocolate in a heat-proof bowl and set aside.
  2. In a saucepan, heat cream and butter until just before boiling.  Immediately pour hot cream over the chocolate in a bowl.  Allow this to sit for about 5 minutes.
  3. Stir the chocolate and cream until a homogeneous mixture forms.  Stir in the chocolate liquor.
  4. Place overnight in the fridge until firm.
for chocolates:
  • 1 lb. dark chocolate, split into two half pounds
  • dark chocolate ganache, recipe above
  • raspberry preserves
METHOD:
You will also need plastic chocolate molds.
  1.  Chop a 1/2 pound of the dark chocolate and place in a double boiler.  Melt this chocolate.  Turn off stove.
  2. Add the other 1/2 pound WHOLE, without chopping!, to the melted chocolate in the double boiler.  Stir until the chocolate is completely melted.  This is the easiest way to temper chocolate that I’ve found.  No need to mess with marble pastry boards or thermometers!  But, if you have your own method, feel free to temper the chocolate as you wish.
  3. Once the chocolate is tempered, make sure to keep it only hot enough to keep it melted.  Turn on the stove to simmer the water in the double boiler if heat is needed.
  4. Pour a teaspoon of melted chocolate into the molds one at a time. Once the chocolate is poured into one mold, use a paintbrush to spread the chocolate evenly to coat the inside of each mold.  Do not pour chocolate into all of the molds first and then spread later–your chocolate will cool!  Do this one single mold at a time.
  5. Once the molds have been coated, place them in the freezer for about five minutes.  Be careful not to leave them in for too long–the goal is only to let the chocolate set.
  6. Meanwhile, heat the raspberry preserves in the microwave until easily spreadable consistency.  Fill a pastry bag with the preserves, and set aside.
  7. Remove the molds from the freezer.  Using the pastry bag, squeeze a small amount of raspberry preserves into the bottom of each chocolate mold.
  8. Roll small pieces of the dark chocolate ganache.  Press the ganache into the chocolate molds on top of the raspberry preserves, leaving a tiny bit of space at the top of each mold.  Take care not to overfill the molds.
  9. Pour melted chocolate into the molds to cover the ganache.  Jiggle each tray a few times, and tap them gently on the counter to allow the melted chocolate to settle and to release any air pockets.
  10. Return the molds to the freezer for 30 minutes to an hour.  Remove from the freezer and turn out onto a cutting board.  If needed, use a round cookie cutter to trim the excess chocolate around the candies.
  11. You should probably store the chocolates in the fridge, but since the chocolate is tempered, they will survive a bit of time outside the fridge as well, as long as it’s not too hot outside!
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Rose Marzipan

INGREDIENTS:

Makes about 48 chocolates
for marzipan:

  • 1 1/4 cups confectioner’s sugar
  • 1/2 lb. almond paste
  • 1 1/2 Tbspn corn syrup
  • 1 Tbspn rose flavoring (available at specialty food stores; I got mine at Sur la Table)
  • 1/2 Tbspn water
  • 3-4 drops pink gel food coloring

METHOD:

  1. In a food processor, pulse confectioner’s sugar until no lumps remain.  Add the almond paste in chunks and process until combined.
  2. Add the corn syrup.  Pulse a few times until the corn syrup is incorporated.
  3. In a separate small bowl, combine rose flavoring, water, and food coloring and mix.  Add the food coloring mixture into the food processor.
  4. Process until the combination starts to come together.  Stop right before it forms a big ball.
  5. Turn out the marzipan onto a piece of plastic wrap.  Wrap tightly and store in an airtight container overnight before use.

for chocolates:

  • 1 lb. dark chocolate (I used Gittard, but any good quality dark chocolate will work), split into two half pounds
  • rose marzipan, recipe above

METHOD:
You will also need plastic chocolate molds.  available  at arts & crafts stores or online.

  1. Chop a 1/2 pound of the dark chocolate and place in a double boiler.  Melt this chocolate.  Turn off stove.
  2. Add the other 1/2 pound WHOLE, without chopping!, to the melted chocolate in the double boiler.  Stir until the chocolate is completely melted.  This is the easiest way to temper chocolate that I’ve found.  No need to mess with marble pastry boards or thermometers!  But, if you have your own method, feel free to temper the chocolate as you wish.
  3. Once the chocolate is tempered, make sure to keep it only hot enough to keep it melted.  Turn on the stove to simmer the water in the double boiler if heat is needed.
  4. Pour a teaspoon of melted chocolate into the molds one at a time. Once the chocolate is poured into one mold, use a paintbrush to spread the chocolate evenly to coat the inside of each mold.  Do not pour chocolate into all of the molds first and then spread later–your chocolate will cool!  Do this one single mold at a time.
  5. Once the molds have been coated, place them in the freezer for about five minutes.  Be careful not to leave them in for too long–the goal is only to let the chocolate set.
  6. Remove the molds from the freezer.  Break off small pieces of rose marzipan–about the size of a small cherry, and roll into a ball.  Press the marzipan into the chocolate molds, leaving a tiny bit of space at the top of each mold.
  7. Pour melted chocolate into the molds to cover the marzipan.  Jiggle each tray a few times, and tap them gently on the counter to allow the melted chocolate to settle and to release any air pockets.
  8. Return the molds to the freezer for 30 minutes to an hour.  Remove from the freezer and turn out onto a cutting board.  If needed, use a round cookie cutter to trim the excess chocolate around the candies.
  9. You should probably store the chocolates in the fridge, but since the chocolate is tempered, they will survive a bit of time outside the fridge as well, as long as it’s not too hot outside!

Passionfruit-coconut Dark Chocolates & Raspberry Mocha Dark Chocolates

Passionfruit-coconut dark chocolate ganache
INGREDIENTS:
The recipe for the filling ganache is included below. For directions on molding the candies, please use the recipe here.  For lemon curd see below

  • 6oz. dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1 Tbspn butter
  • 2 Tbspn passionfruit concentrate syrup (available at Asian markets)
  • 1 Tbspn dark rum
  • shredded dried coconut, unsweetenedlemon curd
METHOD:

  1. Place the chocolate in a heat-proof bowl. Set aside.
  2. In a saucepan over medium-high heat, combine cream and butter. Stir and bring to just barely a boil.
  3. Remove the cream mixture from heat and pour over the prepared dark chocolate in bowl. Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
  4. Stir in the passionfruit syrup and rum. Then add in as much shredded coconut as desired.
  5. Allow the ganache to set in the fridge overnight before use.
  6. When filling the chocolate molds, pipe a bit of lemon curd in first and then fill the molds with the passionfruit-coconut ganache.

Lemond Curd:

makes ~2 cups

  • 1 cup sugar
  • 6 Tbpsn corn starch
  • 1/4 tspn salt
  • 1/2 cup cold water
  • 1/2 cup fresh-squeezed meyer lemon juice
  • 3 egg yolks
  • 2 Tbspn butter, softened
  • 1 1/3 cups boiling water
  • 1 Tbspn freshly grated meyer lemon zest

METHOD:

  1. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the cold water and lemon juice.
  2. Add the egg yolks and butter, blending until smooth.
  3. Gradually add in the boiling water, stirring constantly.
  4. Place the saucepan over medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  5. Remove the curd from heat and mix in the lemon zest. Cool completely.
Raspberry mocha dark chocolate ganache
The recipe for the filling ganache is included below. For directions on molding the candies, please use the recipe here.

  • for raspberry filling:
  • 1 cup frozen raspberries
  • 4 Tbspn sugar
  • juice of 1/2 lemon
  • 1/2 tspn cornstarch, sifted

METHOD:

  1. In a nonreactive saucepan, saute the raspberries on medium high until they begin to release their juices.
  2. Add the lemon juice, sugar, and sifted cornstarch to the raspberries, making sure to whisk to combine the cornstarch.
  3. Stirring constantly, bring the contents to a boil and simmer until the raspberries have reduced and are thickened, about 5-7 minutes.
  4. Remove from heat and let cool completely. Set aside.

for mocha ganache:

  • 6 oz. dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1 Tbspn butter
  • 3 Tbspn instant coffee (or 1-2 Tbspn espresso powder)
  • 2 1/2 Tbspn Bailey’s Irish Cream liquor

METHOD:

  1. Place the chocolate in a heat-proof bowl. Set aside.
  2. In a saucepan over medium-high heat, combine cream, butter, and instant coffee/espresso powder. Stir and bring to just barely a boil.
  3. Remove the cream mixture from heat and pour over the prepared dark chocolate in bowl. Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
  4. Stir in the Bailey’s liquor.
  5. Allow the ganache to set in the fridge overnight before use.
  6. When filling the chocolate molds, pipe a bit of raspberry reduction in first and then fill the molds with the mocha ganache.

Ginger Carrot Dark Chocolates

INGREDIENTS:
Makes about 48 chocolates, with leftover ganache

  • 8 oz. dark chocolate, chopped
  • 3/4 cup heavy whipping cream
  • 2 Tbspn butter
  • 2 heaping tspn ground ginger
  • 1 Tbspn brandy
  • 1 medium carrot (preferably organic), julienned into short and thin, thin strips*
  • 16 oz. dark chocolate

METHOD:

  1. Place 8 oz. chopped dark chocolate in a medium heat-proof bowl.  Set aside.
  2. In a saucepan over medium-high heat, combine cream, butter, and ground ginger.  Stir and bring to just barely a boil.
  3. Remove the cream mixture from the heat and pour over the prepared dark chocolate in a bowl.  Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
  4. Stir in 1 Tbspn brandy into the chocolate ganache.
  5. Add the cut carrots in the ganache.  Allow the ganache to set in the fridge overnight.
  6. Chop 8 oz. of the remaining dark chocolate and place in a double boiler.  Melt this chocolate.  Turn off the stove.
  7. Add the last remaining 8 oz. of dark chocolate WHOLE, without chopping!, to the melted chocolate in the double boiler.  Stir until the chocolate is completely melted.
  8. Once the chocolate is tempered, make sure to keep it only hot enough to keep it melted.  Turn on the stove to simmer the water in the double boiler if heat is needed.
  9. Pour a teaspoon of melted chocolate into the molds one at a time.  Once the chocolate is poured, use a paintbrush to spread the chocolate evenly to coat the inside of each mold.  Do not pour chocolate into all of the molds first and then spread later–your chocolate will cool!  Do this one single mold at a time.
  10. Once the molds have been coated, place them in the freezer for about five minutes.  Be careful not to leave them in for too long–the goal is only to let the chocolate set.
  11. Remove the molds from the freezer.  Roll small pieces of the ginger-carrot ganache–about the size of a small cherry.  Press the ganache into the chocolate molds, leaving a tiny bit of space at the top of each mold.
  12. Pour melted chocolate into the molds to cover the ganache.  Jiggle each tray a few times, and tap them gently on the counter to allow the melted chocolate to settle and to release any air pockets.
  13. Return the molds to the freezer for 30 minutes to an hour.  Remove from the freezer and turn out onto a cutting board.  If needed, use a round cookie cutter to trim the excess chocolate from around the candies.

*I chose not to shred the carrots because then you don’t get the crunchy texture of carrot chunks that contribute so nicely to these chocolates.  Instead, I used a mandolin to slice the carrot, cut those into strips, and finally, chopped the strips into one-to-two centimeter long pieces.

 

 

 

 

Saffron-honey Dark Chocolates & Blackberry-cassis Dark Chocolates

Blackberry-Cassis Dark Chocolates

INGREDIENTS:

  • 6 oz. dark chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1 Tbspn butter
  • 3 Tbpsn creme de cassis liquor
  • Blackberry jam

METHOD:

  1. Place the chocolate in a heat-proof bowl.  Set aside.
  2. In a saucepan over medium-high heat, combine cream and butter.  Stir and bring to just barely a boil.
  3. Remove the cream mixture from heat and pour over the prepared dark chocolate in bowl.  Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
  4. Stir in the creme de cassis liquor.  Allow the ganache to set in the fridge overnight before use.
  5. When filling the chocolate molds, pipe a bit of blackberry jam and then fill with the cassis ganache.
 For directions on molding the candies:
  1. Chop 8 oz. of the  dark chocolate and place in a double boiler.  Melt this chocolate.  Turn off the stove.
  2. Add the last remaining 8 oz. of dark chocolate WHOLE, without chopping!, to the melted chocolate in the double boiler.  Stir until the chocolate is completely melted.
  3. Once the chocolate is tempered, make sure to keep it only hot enough to keep it melted.  Turn on the stove to simmer the water in the double boiler if heat is needed.
  4. Pour a teaspoon of melted chocolate into the molds one at a time.  Once the chocolate is poured, use a paintbrush to spread the chocolate evenly to coat the inside of each mold. Do not pour chocolate into all of the molds first and then spread later–your chocolate will cool!  Do this one single mold at a time.
  5. Once the molds have been coated, place them in the freezer for about five minutes.  Be careful not to leave them in for too long–the goal is only to let the chocolate set.
  6. Remove the molds from the freezer.  Roll small pieces of the  ganache–about the size of a small cherry.  Press the ganache into the chocolate molds, leaving a tiny bit of space at the top of each mold.
  7. Pour melted chocolate into the molds to cover the ganache. Jiggle each tray a few times, and tap them gently on the counter to allow the melted chocolate to settle and to release any air pockets.
  8. Return the molds to the freezer for 30 minutes to an hour.  Remove from the freezer and turn out onto a cutting board.  If needed, use a round cookie cutter to trim the excess chocolate from around the candies.
Saffron-Honey Dark Chocolates
The recipe below is for the ganache. For directions on molding the candies read above
INGREDIENTS:
  • 6 oz. dark chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1 1/2 Tbspn honey
  • A generous pinch of saffron threads (~10-15)
  • 1 Tbspn butter
  • 2 Tbspn Godiva chocolate liquor

METHOD:

  1. Place the chocolate in a heat-proof bowl.  Set aside.
  2. In a saucepan, combine the cream, honey, and saffron threads.  Stir and bring to a near-boil, remove from heat, cover, and let steep for ten minutes.
  3. Return the cream, honey, and saffron to heat and add the butter.  Bring to just barely a boil.  Make sure the honey is completely dissolved.
  4. Remove the cream mixture from heat and pour through a fine mesh strainer over the prepared dark chocolate.  (to remove saffron threads, but if you don’t mind the threads, skip the strainer.  I did.)  Allow to sit for two to three minutes, then stir until the chocolate melts into the cream.
  5. Stir in the Godiva chocolate liquor.  Allow the ganache to set in the fridge overnight before use.

Traditional Greek Pasteli: Sesame, Pistachio, and Honey Candy

INGREDIENTS:

  • Mild vegetable oil for the work surface
  • 3/4 cup plus 2 teaspoons sesame seeds
  • 1/3 cup shelled pistachios, broken in half
  • 1/4 cup sugar
  • 1/4 cup mild-flavored runny honey

METHOD:

  1. Lightly oil a wooden spoon and a flat, heatproof work surface, such as a slab of marble, a plastic pastry sheet, even a large, flat plate. Have a small bowl of ice water ready and your rolling pin ready.
  2. Place the sesame seeds and pistachios in a nonstick skillet and toast them lightly over low heat just until they take on a hint of color. (Editor’s Note: You want to be careful not to overdo the toasting, as the seeds and nuts will remain in the skillet and will continue to take on a deeper, richer hue and taste. If you happen to turn your back and accidentally toast them a little too much, transfer them to a plate and continue with step 3, melting the sugar without the seeds and nuts in the skillet. Then return the seeds and pistachios to the skillet when you add the honey. Trust us. We’ve been there.)
  3. Add the sugar to the seeds and nuts in the skillet and cook, without stirring, over low heat until the sugar melts and takes on a pale golden hue.
  4. Standing back so as to avoid any potential splatters, carefully add the honey to the skillet. Working quickly, stir the honey into the sesame seeds and pistachios and mix it while you can, as the mixture will soon turn sticky and thick. Scrape the pastelli out onto the oil-slicked work surface and flatten it a bit with the back of the oiled spoon. Still working fast and furious, dip your hands in the cold water and then use them to form the pastelli into a rectangular shape. Grab your rolling pin and level the surface, stretching it to a rectangle that’s about 1/4 inch thick and roughly 6 by 7 inches in length.
  5. Let the pastelli cool for just a few minutes, and then cut the pastelli into 1 1/4-inch squares. But don’t dally or the pastelli will become too hard to cut. (The pastelli keeps in an airtight container for many days.)

Version 2: A simpler method

INGREDIENTS:

  • 1 1/3 cups of honey
  • 3 cups of hulled white sesame seeds
  • 1 strip of lemon peel (about 1/4 x 1 inch) (optional, lemon peel will give to the pasteli a light hint of lemon.)

METHOD:

  1. In a saucepan, bring honey and lemon peel to a boil. Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat. Remove and discard lemon peel.
  2. Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high).
  3. When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn’t need to be covered). Chill for at least 2-3 hours.
  4. With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve.
  5. To eat, peel off the parchment paper.
  6. Store in the refrigerator.

Serving suggestions: Pasteli can be eaten as a candy at any time, as an energy booster, and it goes wonderfully well as an accompaniment to tea. Because it is very sweet, cut in small pieces. Those with a sweet tooth can always select several!

To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.

  • 1 pound of honey (16 ounces) = approximately 1 1/3 cups
  • 1 pound of sesame seeds = approximately 3 cups

The Lady Grey Trio – Earl Grey Dark Chocolate Ice Cream / Orange Creme Brulee / Chocolate Orbit Cake with white chocolate Lady Grey creme anglaise

Earl Grey Dark Chocolate Ice Cream
INGREDIENTS:
  • 2 cups manufacturing/heavy cream
  • 2 Tbspn black cocoa
  • 1 Tbspn Dutch-processed cocoa
  • 3 oz. dark chocolate, chopped
  • 5 Earl Grey teabags
  • 1 cup whole milk
  • 5 egg yolks
  • 3/4 cup sugar
  • pinch of salt
  • 1 tspn vanilla

METHOD:

  1. In a saucepan, combine 1 cup of cream with the cocoa powders, whisking thoroughly.
  2. Bring the cream and cocoa powder to a boil and simmer for thirty seconds.
  3. Remove from heat and add the chopped dark chocolate, stirring until smooth.
  4. Stir in the remaining cup of cream.  Pour the cream mixture into a bowl, prepare a fine mesh sieve on top of the bowl, and set aside.
  5. In a saucepan (or the same one, if you’re lazy like me), combine the milk and teabags.  Bring just to a boil, remove from heat, and cover tightly with a lid.  Let the milk steep for ten minutes.
  6. Meanwhile, whisk the egg yolks together in a separate bowl.  Set aside.
  7. Remove the tea bags from the milk, making sure to squeeze out all of the liquid.  Discard the tea bags.  Add the sugar and salt to the milk and return to just a bare simmer.
  8. Whisking constantly, pour the milk gradually into the prepared egg yolks and return to the saucepan.
  9. Cook the milk and yolk mixture over medium heat while stirring constantly until the mixture thickens and can coat the spoon/spatula.  Remove from heat immediately and pour through the strainer into the chocolate cream.
  10. Add the vanilla and stir until smooth.
  11. Chill mixture thoroughly in the fridge, then freeze it in your ice cream maker of choice.

Orange Creme Brûlée

  • 4 egg yolks
  • 1/2 cup whole milk
  • 1/2 cup manufacturing cream
  • 2 oz. vanilla sugar
  • zest of 2 large oranges
  • 1 tspn Grand Marnier
  • turbinado sugar
  • (blow torch)

METHOD:

  1. Preheat oven to 165 degrees C. Prepare eight 2oz. ramekins in a water bath, filling the water half-way up the sides of the ramekins.
  2. In a small bowl, whisk together the egg yolks and set aside.
  3. In a small saucepan over medium heat, combine the milk, cream, vanilla sugar, and orange zest. Bring to just a simmer.
  4. Temper the egg yolks by pouring the heated milk mixture gradually into the yolks, whisking the entire time. Once the milk and yolks are combined, whisk in the Grand Marnier.
  5. Strain the custard through a fine sieve into the eight prepared ramekins. Cover the ramekins tightly with aluminum foil.
  6. Bake for 25-30 minutes, until the edges are set but the creme still jiggles a little when gently bumped. Remove from oven, remove from water bath, and let cool completely.
  7. Cover the custards with saran wrap and refrigerate overnight.
  8. An hour or two before serving, remove the custards from the refrigerator and remove the plastic wrap. (This helps to prevent condensation on the surface of the custards.)
  9. When you are ready to serve, sprinkle a thin layer of turbinado sugar on top of each custard and caramelize with a blow torch. Serve immediately.

David Lebovitz’s Chocolate Orbit Cake

INGREDIENTS:

  • 4 oz. butter, in small chunks
  • 6 oz. bittersweet or dark chocolate, chopped
  • 1/2 cup sugar
  • 3 eggs
  • 1 tspn vanilla extract

METHOD:

  1. Preheat oven to 180 degrees C.
  2. Line the bottoms of two 4.5″ round pans with parchment paper and butter the bottoms and sides.
  3. Combine the butter and chocolate in a double boiler. Cook until melted.
  4. In a separate bowl, whisk together the sugar and the eggs.
  5. Whisk in the melted chocolate to the sugar and eggs.
  6. Pour the batter into the prepared cake pan, and place this cake pan into a water bath, with warm water reaching about half-way up the sides.
  7. Cover tightly with foil. (Don’t forget this step!)
  8. Bake in the oven for 45 minutes to an hour, until the cake appears set and your finger comes away clean when you touch the center.
  9. Remove from oven and water bath and let cool completely.

Lady Grey White Chocolate Creme Anglaise

  • 6 oz. white chocolate
  • 3 egg yolks
  • 4 oz. whole milk
  • 4 oz. heavy cream
  • 3-4 Earl Grey teabags
  • 2 Tbspn vanilla sugar
  • zest of 2 oranges
  • pinch of salt

METHOD:

  1. Place chopped white chocolate in a bowl with a fine mesh sieve on top. Set aside.
  2. In a separate bowl, whisk together egg yolks until light. Set aside.
  3. In a saucepan over medium-high heat, combine the milk, cream, and teabags.  Bring just to a simmer, remove from heat, and cover tightly with a lid.  Let simmer for ten minutes.
  4. Remove the teabags from the milk and cream, making sure to squeeze out all of the liquid.  Discard the teabags.
  5. Add the vanilla sugar, salt, and zest to the milk mixture.  Bring to a bare simmer.
  6. Whisking constantly, pour a small but steady stream of the heated milk and cream into the egg yolks to temper. Do this slowly, while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  7. Heat the egg yolks and milk mixture while stirring constantly, making sure to scrape the bottom so that nothing burns or sticks. Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute. Remove from heat immediately.
  8. Pour the hot creme anglaise through the strainer onto the white chocolate. Let sit for a minute and then whisk until the white chocolate completely melts.
  9. Keep the sauce warm in a double boiler.
  10. Top the chocolate orbit cake with creme anglaise and candied orange peel.

Candied Orange Peel

  • 4 oranges, peel of (or any thick skinned orange)
  • 3 cups sugar
  • 1 cup water
  • 1 cup sugar for rolling

or

  • 8 oz. chocolate for dipping

METHOD:

You can harvest the peel in many ways. Here are two I recommend: 1) Cut the oranges in half and juice them. Cut each half in half again and take a spoon to scrape the pulp out, leaving a clean pith. 2) Lop off the top and bottom of each orange (think of removing the polar caps where the stem and opposite end are) just to the fruit. Score the orange peel like lines of longitude every 60 degrees. Peel the orange and clean the inside of the peel with a spoon. (I generally don’t like to remove too much pith.)

Cut peel into 1/4 inch strips. Place peels in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat twice more. Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 110°C. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer ). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for 4-5 hours (well, I dry for 2 days and more humid regions will require more time). Once the peel is dry, you can dip in tempered dark chocolate – shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar or as is.