Blood Orange White Chocolate Bar

Candied Sunkist Blood Orange

Directions

1. Cut off the rind of blood oranges in large pieces. Remove any fruit. Slice rind into ¼” strips.
2. Blanch blood orange strips 7 times, from cold water to boil.
3. 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.
4. Next day, add 2 more cups of sugar. Bring mixture to a boil. Remove from heat, allow peel to sit room temperature overnight.
5. Next day, add 2 more cups of sugar. Bring mixture to a boil. Remove from heat, allow peel to sit room temperature overnight.
6. Next day, place peel on a glazing rack to drain and dry overnight.
7. Once product is dried, add to chocolate bar.

Blood Orange White Chocolate Bar

Directions

1. Use tempered orange and red cocoa butter to decorate 5”x 1.5” silicone bar mold.
2. Place pieces of candied peel, dehydrated blood orange segments, and whole pistachios in the mold.
3. Mix raspberry powder with tempered white chocolate. Pour over garnish in the silicone mold.
4. Allow to crystalize. Remove from mold.