The recipe for these delicious morsels, called Eugenies, is from Annie Smithers, the chef and owner of du Fermier in Victoria. She explains that when she was an apprentice chef travelling in France she ate at Michel Guerard’s restaurant, Les Pres d’Eugenie where she first sampled these orange and chocolate treats.
Eugenies, with their candied orange peel enrobed with couverture chocolate and sprinkled with unsweetened cocoa, make for a really elevated version of a favourite. But even if candied peel isn’t your favourite, try these. We haven’t come across a dissenter yet.
If you do manage not to eat them all yourself, they make a wonderful gift. And isn’t this almost the season to be giving??
Rosie
EUGENIES
Makes around 35
3 oranges
650 gm caster sugar
500 ml water
150 gm dark couverture chocolate, chopped
40 gm Dutch cocoa (optional)
Using a sharp knife or vegetable peeler, carefully remove the peel, but none of the pith, from the orange. If you find you have some pith attached to the peel, remove it with a sharp knife.
Place the peel in a small saucepan and cover with cold water. Bring to the boil, strain and repeat two more times. Strain.
Place the caster sugar and 500ml water in a saucepan over a low heat and stir until the sugar has dissolved. Increase the heat and bring to the boil. Add the orange peel and reduce the heat until the sugar syrup is just barely simmering. Cook until the peel is transparent 1-2 hours, stirring occasionally.
Allow to cool a little then transfer the peel to a wire rack, being mindful to keep each piece separate. Allow to stand at least 8 hours or overnight at room temperature.
Put the chocolate in a heatproof bowl and place over a saucepan of barely simmering water. Do not allow the bottom of the bowl to touch the water. When the chocolate starts to melt, stir vigorously. When two thirds of the chocolate has melted, remove from the heat and stir vigorously until all the chocolate has melted.
Dip each piece of peel in the chocolate and place on a sheet of baking paper. Allow to set.
Dust with cocoa if using.
Store in an airtight container in a cool place. Will keep for several weeks.