Once peels are completely dry, scrape off any excess sugar clumps. The peels are excellent as they are, or if desired, the peels can be dipped in chocolate. You can use milk, dark, or white chocolate (or a combination), and dip them either partially or completely. For best results, temper the chocolate so that your candy will be shiny and stable at room temperature. Dip the peels using your fingers (if dipping partially) or dipping forks (if dipping completely). Place the chocolate-covered peels on a baking sheet covered with parchment, and refrigerate the peels to set the chocolate.
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