Chocolate dipped candied orange & lemon zest

Yield: 6 servings

Measure Ingredient
1.00 pounds couverture milk chocolate; chopped
24.00 small pretzel twists
12.00 \N candied oranges
12.00 \N candied lemons

Melt the chopped chocolate in a water bath until it reaches 115 degrees stirring until very smooth. Pour ⅔ 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-21-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

Similar recipes