Bittersweet-Chocolate Bark with Candied Orange Peels
- Peels from 2 navel oranges, washed
- 3 1/2 cups sugar
- 1/4 cup light corn syrup
- 1 pound bittersweet chocolate (preferably 66%), chopped
- 1/2 cup unsalted roasted pistachios (2 1/2 ounces)
- Using a sharp knife, remove the bitter white pith from the orange peels so they are about 1/8 inch thick; cut the peels into 1/4-inch-wide strips.
- Transfer the peels to a saucepan filled with cold water; bring to a boil and boil the peels for 7 minutes.
- Drain.
- Repeat with fresh water, until the orange peels are tender, 15 minutes total.
- Drain.
- Rinse out the saucepan.
- Add 2 1/2 cups of the sugar, the corn syrup and 2 cups of water and bring to a boil, stirring until the sugar is dissolved.
- Add the orange peels and simmer over low heat until slightly translucent, about 30 minutes.
- Spread the remaining 1 cup of sugar in a pie plate.
- Using a slotted spoon, lift the candied peels from the syrup, letting the syrup drip back into the saucepan; transfer the peels to the pie plate.
- Toss the warm peels in the sugar to coat thoroughly.
- Let the peels cool completely in the sugar, tossing occasionally, about 30 minutes.
- Line a cookie sheet with parchment paper.
- In a double boiler set over a pot of simmering water, heat the bittersweet chocolate until two-thirds melted.
- Remove from the heat.
- Stir the chocolate with a rubber spatula until it is completely melted and registers about 90 on an instant-read thermometer.
- Spread the warm chocolate on the parchment paper to a rough 9-by-13-inch rectangle.
- Working quickly, so the chocolate doesn't set, pick out the orange peels, reserving the sugar for another use.
- Scatter the orange peels and pistachios evenly over the melted chocolate; gently tap the cookie sheet on the work surface to flatten the chocolate and allow the toppings to sink in slightly.
- Refrigerate for about 15 minutes, just until firm.
- Cut or break the bark into 2-inch pieces and serve.
peels from, sugar, light corn syrup, chocolate, pistachios
Taken from www.foodandwine.com/recipes/bittersweet-chocolate-bark-candied-orange-peels (may not work)