INGREDIENTS

INSTRUCTIONS

makes 1 1/4 cups candied peel, 2 1/4 cups syrup This recipe relies on
a densimeter with a syrup density test tube which you can order from
La Cuisine 1-800-521-1176.  They also have email:
LaCuisine@Worldnet.att.net. In terms of the chocolate used for
dipping, you can use regular chocolate or you can used Couverture
which contains more cocoa butter and will create a thinner, glossier
coating of chocolate. You can get it at specialty stores and La
Cuisine should have it as well. Begin preparation at least 10 days
ahead.  Score the peel of each orange into six vertical pieces, and
remove the peel. (The fruit is not needed.) Scrape most of the white
pith from the inside of the peel. Fill a large stainless steel,  glass,
or enamel saucepan or casserole with water and bring it to a  boil. Add
the peels and boil them for 5 minutes. Have ready a bowl of  ice water.
Drain the peels and immediately plunge them into the ice  water, then
drain them again. (This sets their orange color.) In the  same large
saucepan, bring the 4 1/4 cups of water, the sugar, and  the vanilla
bean to a boil, stirring constantly.  Remove the pan from  the heat and
add the orange peels without stirring, swirling the pan  slightly to
incorporate them. Cover tightly and set aside at room  temperature for
3 to 4 hours. Heat the mixture, uncovered, for about  5 minutes, or
until a densimeter registers 1140. Remove the pan from  the heat,
cover, and set aside until the next day. Return the pan to  the heat,
uncovered.  Bring it to a boil and bring the syrup to 1160  on the
densimeter. Continue in this way for nine more days, each day
increasing the density by 20 gradations. This takes about 2 minutes
after the syrup comes to a boil. On the sixth day, when the density  of
1240 is reached, add the 2 tablespoons of corn syrup to prevent
crystallization.  On the ninth day, increase the density by 30
gradations, to 1310.  Allow the peels to sit for at least 2 to 3  hours
longer. Drain the peels, reserving the syrup for another use.  Then cut
them into thin lengths and allow them to dry for several  hours.  This
prevents the chocolate from seizing (becoming stiff and  unworkable).
Notes: Always use the densimeter when the syrup is hot,  as the density
increases when cool. Pour the syrup into the syrup  density test tube
and insert the densimeter. The denser the syrup,  the higher the
densimeter will float and the higher the reading will  be. To coat the
Orange Peels in Chocolate: Line some baking sheets  with smooth
aluminum foil or wax paper. Break the chocolate into  pieces and place
all but about 4 ounces in the top of a double boiler  set over very hot
water (but not hotter than 160 F.). The water must  not start to
simmer.  (The chocolate may be melted in a microwave  oven if stirred
every 15 seconds.)  Remove the double boiler insert  from the base and
add the reserved unmelted chocolate. Stir  continuously until the
temperature of the chocolate reaches 88 to 91  F. (84 to 87 F if milk
chocolate).  (If you are not using a  thermometer, dab a small amount
on your upper lip.  It should feel  cool.) Remove any unmelted
chocolate when the mixture reaches the  correct temperature. (To
maintain this temperature, place the pan of  chocolate on a heating pad
set on "low." Plastic wrap helps to keep  it free of chocolate!) Add
the peels, a few at a time, to the melted  chocolate, and using a fork
(preferably a dipping fork), lift them  out one at a time, tapping the
fork against the side of the pan to  drain off any excess chocolate.
Place the chocolate-covered peels on  the prepared baking sheets. Allow
them to cool until the chocolate  dulls and they can be lifted from the
sheets without sticking. Store  airtight. They will keep several
months, unrefrigerated, in an  airtight container. (The undipped peels
will keep for months stored  in the same way. A fine layer of sugar
crystals will form on the  outside of the peels, which adds interest to
the texture.) Note: The  syrup is delicious diluted with Grand Marnier
and sprinkled on cake,  adding extra moisture. Recipe is from A Passion
for Chocolate by  Maurice and Jean-Jacques Bernachon, translated and
adapted for the  American kitchen by Rose Levy Beranbaum.  Posted to
EAT-L Digest 15 November 96  Date:    Sat, 16 Nov 1996 00:02:30 EST
From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>

A Message from our Provider:

“Religion: a mirage. Jesus: reality”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3027
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 65mg
Potassium: 25.5mg
Carbohydrates: 783.6g
Fiber: 0g
Sugar: 782.3g
Protein: 0g