🔕 🔔
Loading…

My Basket ()

All questions

Chocolate-dipping candied clementines

I jarred some candied clementine rounds in syrup and am thinking about dipping them in chocolate... Recipes seem to call for candying the fruit, then immediately drying for up to several hours; can I just take mine out of the jar and proceed with the drying? (Even better, a way to skip the drying??) Any better ideas for combining the clementines with chocolate?

asked by Meaghan F over 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 689 views
731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added over 2 years ago

I would not skip the drying...the moisture under the chocolate will almost certainly affect its set and adherence. You certainly can dry the clementines overnight though. I would think uncovered in the fridge would be best, on a cooling rack if possible. The environment in the fridge is perfect for dehydration.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

84e04bee 8fc8 4bdc 8199 701c1af83294  image
added over 2 years ago

Thank you! That's a great tip about the fridge; the recipes I saw all called for drying 2-5 hours in a low oven, which is something I didn't really want to do in 90 degree heat.

Dcaf56be 4ef6 4780 84d1 1e354adf4ff9  stringio
added over 2 years ago

If your kitchen has a dry enough atmosphere you should be able to dry them on the counter, no need for the oven, although it would take longer. I would not have thought of using the fridge, mine always seems very damp. I imagine it would take even longer to dry in a cold environment because the evaporation would be reduced.

For alternative ways to combine them, if you're not bothered about still having whole pieces, I'd imagine you could drip dry the clementines and chop them and mix them up into a ganache but it's not something I've tried.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

84e04bee 8fc8 4bdc 8199 701c1af83294  image
added over 2 years ago

Thanks! I thought about doing something with ganache but ruled it out, as the final product will be served sans air conditioning and I was worried about melting.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

temper the chocolate, if you have time/inclination. That way it doesn't need to be kept in the fridge, and has a nice snap to it.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.