INGREDIENTS

INSTRUCTIONS

Melt the chopped chocolate in a water bath until it reaches 115
degrees stirring until very smooth. Pour 2/3 of the chocolate on to a
marble slab or work surface. With a metal spatula, work the chocolate
by spreading it back and forth across the work surface for at least 3
minutes until it is thick and on the point of setting. With a
scraper, quickly transfer the chocolate from the marble to the
reserved chocolate. Reheat the chocolate in the water bath. The
chocolate needs to reach 84 degrees before dipping. Using the candy
dipping fork dip some of the pretzels in the milk chocolate. Allow to
dry on a piece of wax paper. Follow the same procedure with the
candied oranges and lemons. Let the candy set in the refrigerator.
This recipe yields 6 to 8 servings.
Comments: The original recipe title as listed is .Chocolate Dipped
Candied Orange And Lemon Zest And Chocolate Covered Pretzels..
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2284 broadcast 03-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-21-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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