2 replies to this topic

[AnythingButPlainChocolate]

I'm fairly au fait with candying citrus peel, but fancy doing something a bit more adventurous, I'm guessing I could flavour the candied peel with an alcohol, probably during the last phase (I tend to use William Curley's method from Couture Chocolates - blanch 4 times, add to syrup with vanilla, heat, leave to cool over night, re-heat for 2 hours, allow to cool over night, leave to dry) so the alcohol content is cooked off but the flavour imparts.

Is this do-able? Are there recipes out there for this or am I just barking up the wrong tree? I've got a concept I want to try and I'll keep you posted if it's a workable idea.

[Darienne]

There wasn't anything I could reply to your questions, but I am eager to know what you did in the end and how it turned out?

[Panaderia Canadiense]

I've had great success candying peel that's been soaked in alcohol for about 2-3 days before I start the blanching process (it's a byproduct of producing infused brandies, and I hate to waste anything!).