entered my life yesterday for the first time a pet. Well, just so you can call. I've always doubted that the fish may fall into this category. They are the animal world as well as Japanese gardens to gardens: a fraud (no offense). Because, let's see, a pet that greets you, you can not cherish, not around the house, who does not sing ... because as it is a second animal. And after resisting for years, my daughter got to buy him one. Probre just hope the bug reaches the end of the week, because although the attentive salesperson assured me that was most resistant ("they grow up in puddles" were his exact words), I still think my pets skills are still not something that would include a list of my qualities.
the moment, the collateral damage is that the animal has succeeded in opening another front in that wonderful rivalry between sisters that one cultivates as it grows. Not only toy with the other always, by definition is much better than his own, but like the poor fish can only eat a leaf of that strange thing they say he feeds, the animal is at serious risk of dying of embarrassment . Because there have been tragic crying session, as if they were living at it, to see who put his tiny leaf to the fish in the water. And I've gone to work seriously doubt that you will not find it full of leaves and a prominent belly fish floating on the surface when you return home.
the domestic front, you see, what I have more entertaining. So to compensate, I needed chocolate. Orangette, to be exact. Because they have chocolate (how?, Anything with chocolate in this blog?) Because the oranges are in season, because they never had, and defenitiva, because I really wanted.
was sure that the prescription classical (he used the blog For the love of food, travel and wine is perfect) I would like it, so I decided to add chile. Because to be safe need not do anything, really. And the truth is that I liked even more than the original. In fact, I made several batches, with only chocolate, chocolate and a pinch of salt, and chile. The first two options are good, I assure you. But with chile Orangette I loved. Of course, we must be very subtle, so that only one point of chocolate flavor, not mask the candied orange peel, or will be inedible.
Orangette black chocolate and chile
Ingredients (for about 12 units)
The skin of an orange medium (better if the skin is thick)
White sugar water (you need one and a half the weight of the skin following scald: In my case, 100 grams of skin, 150 sugar )
black Chocolate coverage (% of cocoa to taste: I used 55%)
Pinch ground cayenne
Preparation Peel the orange and make long strips with the skin. Place in a bowl with water and leave overnight. The next day, discard water, put them in a saucepan, cover with water and bring to a boil. Keep 5 minutes. Discard the water, refill the pan and repeat, bring to a boil, hold 5 minutes. Discard the water again, and fill the last bucket, boil 5 minutes, discard the water and drain well strips of orange. In total you should have done it 3 times. Weighed at this time, and multiply your weight by 1.5 to calculate the amount of sugar. In my case, for 100 grams of orange peel I used 150 grams of white sugar. Lar Place orange strips in a heavy-bottomed saucepan, cover with sugar and add 1 tablespoon of water. Keep on medium / low for 20 to 25 minutes, until it forms a light caramel. Drain and dry on a rack or on foil. When dry, melt chocolate in a double boiler and keep over medium heat, add a pinch of cayenne powder (With 1 / 8 to 1 / 4 teaspoon to about 100 grams should be sufficient) and the Orangette bathe in chocolate. Cool completely on a sheet of parchment.
TIPS: Try
- whites to leave as much skin as possible.
- Do not skip the 3-step skin Escalade or bitter and not matter what else you do.
- If you do not have much time, you can make candied skins a day and bathe in chocolate the next day. You can also
- more quantity and save the skins in the syrup in an airtight container in the refrigerator and use as candied fruits to decorate or accompany other dishes.
- If you prefer, use chocolate just for coverage, or a pinch of salt, and do not cover the entire skin of the orange, but only a part.
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