Yield: 6 servings
|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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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