Candied fresh organic valencia orange peels—mmm, mmm. It takes a while to candy these peels, but it is well worth it. You must first remove the peel from the pulp and guess who gets to eat all that pulp—moi! The next step is boiling the peels in water, not once, not twice, but three times! This will ensure no bitterness. Then we move on to simmering the peels in a sugar syrup for 1 1/2 hours. We finish up by letting them sit in the sugar syrup overnight and then into the jar they go. Fortunately, they keep like this for a long time in the fridge.
We used this ingredient in our orange ganache. After the ganache has been hand-dipped in chocolate, we will top it with a piece of dried peel that has been lightly rolled in sugar. Perfect!