Orange Peel

Or zest. This is the zest of 12 oranges. I am making it into orange candy to go on top of a dessert as a garnish. First I will blanch it in clean water 3 times to get any bitterness from the white pith out of it. Then I will make a sugar syrup and cook the zest until it has totally absorbed the sugar. Then I will leave it in the open air on a tray to crystallize. By then it is crunchy orange flavoured candy.

It will be used with a baked chocolate and cointreau ceesecake and dark chocolate ice cream and chocolate vodke.