Styled on French chef Michel Guerard's "Eugenies" of candied orange segments robed in bitter chocolate, these sticks are lovely with coffee at the end of a good meal.
2 large unwaxed oranges
Water500g caster sugar
200g dark chocolate e.g. 70 per cent
100g bitter cocoa powder
With a small, sharp knife, cut off ends of oranges, then slice peel in strips from top to bottom, taking care to get the skin only, without the white pith. Cut the peel into long neat strips, so that each strip is about 10cm x 1cm.Bring a medium-sized pot of water to the boil.
Add the peel strips and boil for 3 minutes. Drain and plunge the peel into cold water. Repeat blanching process twice, with fresh boiling water each time.
Combine 500mL cold water and sugar in a pot and bring to the boil, stirring until sugar is dissolved. Add the drained orange peel and cook over very gentle heat for one hour. Drain and dry on a wire rack for three hours.
Melt the chocolate, stirring constantly. Dip each stick into the chocolate, drain and rest on a wire rack for 5 mins to set a little, then roll sticks in a platter of cocoa powder until coated. Store in an airtight container, buried in extra cocoa powder.
This recipe is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit http://www.smh.com.au/store