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 Orange strips (450 g)
      2 lb Sugar (900 g)
  1 5/8 lb Water (800 g)
 2 3/16 lb Bittersweet dark chocolate
           - disks (1 kg);
           - 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 194°F/90°C 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 arrange them in a clean and rectangular container. Save and
  cook up syrup to 220°F/104°C 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 250°F/120°C oven for 2 hours -
  turn oven off and leave candied orange peels inside to cool. At
  this juncture, orange peels can be coated in granulated sugar and
  stored as is for up to 1 year. Save syrup to enhance future
  pastries or use as a sweetener for cocktails, tea and so on.
  
  P.S.: 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 120°F/50°C. 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 80°F/26-27°C.
  
  Chocolate will begin to set on the sides of the bowl; scrape it
  out. Carefully, rewarm chocolate to 88°F/31-32°C. 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!
  
  Recipe by Bruno Albouze, The Real Deal
  
  RECIPE FROM: http://www.brunoskitchen.net
  
  Uncle Dirty Dave's Archives
 
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