Chocolate Dipped Candied Orange And Lemon Zest

Course : Candy
Serves: 6
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Ingredients:

1 pound Couverture milk chocolate -- chopped
24 small Pretzel twists
12 pieces Candied oranges
12 pieces Candied lemons
 

Preparation / Directions:

Melt the chopped chocolate in a water bath until it reaches 115 degrees stirring until very smooth. Pour 2/3 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.


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