NEW! Google Custom Search

Loading
Maia2007's picture

I have been searching for a recipe for a combination of:   candied orange peel,  roasted almond and dark chocolate and they were in small clusters (or bark). I bought some in a french patisserie in Montreal and it was out of this world. I have been trying to recreate it without success. Can you please help?


Maia2007

ADodge's picture

(post #67357, reply #1 of 3)

Hi Maia2007..
That combo sounds divine! And should be easy to recreate. I don't have an exact recipe to offer but I do have a few suggestions. First off, I'd be sure to start with the best ingredients to get the tastiest results. Next, combine the candied orange peel and the toasted almonds (I'd coarsely chop them) -- you could even add some finely grated orange zest for an extra-orangey boost of flavor. Use your judgement and taste buds to be sure you have the right balance and ratio of ingredients. Lastly, add just enough melted bittersweet chocolate to hold the ingredients together and then drop by spoonfuls onto parchment-lined sheets. I'd guess you'll use 6 to 8 ozs of chocolate to about 3 cups of nuts and candied orange. Begin with the lesser amount and add only what's needed.

Maia2007's picture

(post #67357, reply #2 of 3)

Thanks for your ideas....do I have to temper the chocolate  or can I just slightly melt it and it will it harder again ?


Maia2007

ADodge's picture

(post #67357, reply #3 of 3)

Tempering? The choice is yours. If you are looking for a super polished finish - and you have experience tempering + a candy thermometer with a clear range of 70 to 130 degrees- I'd vote yes to tempering the chocolate. You could also do the shortened tempering method -- melt half of the chocolate and finely chop the remaining before stirring in - with good results. Or, you can melt the chocolate slowly until about 2/3's of it has melted and then stir gently until completely melted - if the temperature remains below 90 degrees during this process, you should be good to go.
There's much to talk about when it comes to tempering chocolate but,hopefully, this gets you going!