Make your chocolates the Mediterranean way, and keep your Christmas gifts special and affordable. This chocolate-coated orange peels, is popular in Europe and one of my personal favorite.

Ingredients:

2 thick-skinned oranges (such

as Valencia)

250g caster sugar

100g good-quality dark chocolate, roughly chopped

Procedure:

Quarter each orange and pull the flesh away from the skin. Use a sharp knife to remove any excess white pith from the skin (or the sweets will be bitter). Cut the peel into 0.5cm-wide strips. Place it in a heatproof bowl and cover with boiling water. Leave for 5 minutes, drain, then repeat twice more. Drain well. Place 1 cup (250ml) cold water in a saucepan with the sugar, stirring over low heat until sugar dissolves. Add peel and simmer for 10 minutes, by which time the peel should look translucent. Place on a wire rack over a tray, cover loosely with foil and leave at room temperature overnight. The next day, melt the chocolate in a heatproof bowl over simmering watering, making sure bowl does not touch water. Cool slightly, then dip half of each orange peel strip in chocolate and return to the rack until chocolate hardens.

Tips:

Start this recipe the day before. You can use the leftover orange flesh for making juice. And don`t forget to put the chocolates in a cool dry place.

Pinoy Food and Recipes

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