Chocolate Dipped Candied Orange And Lemon Zest And Chocolat Recipe - Cooking Index
Chocolate Dipped Candied Orange And Lemon Zest And Chocolat Recipe - Cooking Index
| 1 lb | 454g / 16oz | Couverture milk chocolate - chopped |
| 24 lbs | 10896g / 384oz | Pretzel twists (small) |
| 12 | Candied oranges | |
| 12 | Candied lemons |
Melt the chopped chocolate in a water bath until it reaches 115 F, stirring until very smooth. Pour 2/3 of the chocolate on to a marble slab or work surface. With a metal spatula, work the ch ocolate 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 F 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.
From Essence of Emeril Show #EE2284
Source:
Emeril Lagasse
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