Comments on: Chocolate Covered Candied Orange Peels

By: Laura

Laura — Fri, 31 Dec 2010 11:46:23 +0000

I was just reading up on seized chocolate, since I also had a lot of trouble dipping mine. I ended up throwing the dipped ones out because the chocolate was never thin or smooth enough (or, if it was, it got glumped up by the sugar on the peels. Next time, I’ll try chocolate-dipping before granulated sugar-dipping)

“Before you start melting chocolate, add 2 tsp. liquid for every ounce (30 g) of chocolate to prevent seizing. For best results, use one of the liquids in the recipe.”

By: Untitled 1 | lovetheday

Untitled 1 | lovetheday — Thu, 09 Dec 2010 20:24:45 +0000

[...] Chocolate Orange Cupcakes, Crunchy White Chocolate-Orange Bark, Orange-Kissed Churros with Hot Chocolate Sauce, Chocolate Covered Candied Orange Peels [...]

By: Catherine

Catherine — Sat, 06 Feb 2010 15:57:05 +0000

REGINALD: THANK YOU for the great recipe.., can’t stop from eating them.., orange peels are really a classy dessert. I will be sure to add the Grand Marnier before candying the peels..,but I’m determined to find out how in the world you would add Grand Marnier to dipping chocolate..,boy that “seized” chocolate had a greater depth of flavor..,used it on graham crackers topped with coconut!

By: Reginald

Reginald — Sat, 06 Feb 2010 06:02:12 +0000

CATHERINE: I’m glad that you enjoyed the peels. I’m sorry the chocolate seized on you. And it’s my fault. I was unclear. I actually added the Grand Marnier to candying liquid right before I brought it to a boil (at the same time as the corn syrup). This also helps to burn off the alcohol. Again, sorry about that. I’ve corrected the recipe.

By: Catherine

Catherine — Fri, 05 Feb 2010 16:20:28 +0000

Your pictures should be in a MAGAZINE.., they are truely a work of art. I followed your recipe and you are right they are incredible – just like my grandmother use to make..,but I had a disaster when I added Grand Marnier to the already melted chocolate..,I think you call it “seizing”, it went from a smooth dipping consistency to a thick grainy frosting. To prevent this should you add the grand marnier BEFORE the chocolate is melted? Do you remember what you did?

By: Carrie

Carrie — Thu, 24 Dec 2009 00:27:44 +0000

i love candied citrus and dipping it in chocolate looks like such an easy way to make it even more fabulous.

By: Reginald

Reginald — Thu, 03 Dec 2009 00:47:07 +0000

JAKE: These chiddies are pretty tasty and a much better Christmas gift than some dinky brand new hi-def flat screen TV.

By: Jake

Jake — Thu, 03 Dec 2009 00:15:19 +0000

Reg. Fine work. I’m a bit disgruntled by friends and family telling me what they want for Christmas so they’ll be getting these exquisite chiddy (a Cambridgeshire friend’s family name for thick bits of rind in marmalade) morsels. Ta muchly from wet London.

By: Reginald

Reginald — Tue, 03 Nov 2009 17:53:50 +0000

JILL: A few days will be fine. I snacked on them for at least three days after they were made and I didn’t get to store them in sugar as the recipe suggested. Good luck. Let us know how they work for you.

By: Jill

Jill — Tue, 03 Nov 2009 17:22:51 +0000

Hi Reginald, any idea how long these might keep? I’m thinking about bringing them to Thanksgiving, but only if I can make a few days ahead. Thanks!