Blood Orange White Chocolate Bar
By Sally Camacho Mueller
Ingredients
Candied Sunkist Blood Orange
-
5
Sunkist® Blood oranges
-
1 2/3
cups water
-
6
cups granulated sugar 1
Blood Orange White Chocolate Bar
-
1
cup candied Sunkist® Blood orange peel
-
2
Sunkist® Blood oranges, segmented and dehydrated
-
3/4
cup whole pistachios
-
1
teaspoon raspberry powder
-
2 1/2
cups 31% white chocolate, tempered
-
1
orange cocoa butter
-
1
red cocoa butter
Directions
Candied Sunkist Blood Orange
- Cut off the rind of blood oranges in large pieces. Remove any fruit. Slice rind into ¼” strips.
- Blanch blood orange strips 7 times, from cold water to boil.
- After blanching, combine water and 2 cups of sugar with drained rind. Bring to a boil. Remove from heat, allow peel to sit room temperature overnight.
- Next day, add 2 more cups of sugar. Bring mixture to a boil. Remove from heat, allow peel to sit room temperature overnight.
- Next day, add 2 more cups of sugar. Bring mixture to a boil. Remove from heat, allow peel to sit room temperature overnight.
- Next day, place peel on a glazing rack to drain and dry overnight.
- Once product is dried, add to chocolate bar.
Blood Orange White Chocolate Bar
- Use tempered orange and red cocoa butter to decorate 5”x 1.5” silicone bar mold.
- Place pieces of candied peel, dehydrated blood orange segments, and whole pistachios in the mold.
- Mix raspberry powder with tempered white chocolate. Pour over garnish in the silicone mold.
- Allow to crystalize. Remove from mold.
