Recipes and styling by Sarah Dall
Photographs by Christoph Heierli
Chocolate-dipped candied orange peel
- 4 oranges
- boiling water
- 125ml (½ cup) water
- 100g (½ cup) sugar
- juice of ½ lemon
- 100g 70% dark chocolate
Wash the oranges and remove the orange zest with a knife, keeping as little pith as possible attached to the zest. Place the orange zest in a pot of boiling water and simmer, about 20 minutes. Strain the zest.
Preheat the oven to 100°C. Line 2 baking trays with greaseproof paper. Place 125ml (½ cup) water, the sugar and lemon juice in a small pot over medium heat. Bring to a gentle simmer, without stirring.
Add the orange zest and simmer for 10 minutes. Place the zest on a greased baking sheet and bake for 1 hour.
Melt the chocolate and dip the zest halfway into the melted chocolate. Place the dipped zest on a greased baking tray and leave aside to set.
Place the chocolate-dipped candied peel in small bowls and serve after your meal with coffee or tea.