Slice/Blanch
Slice the oranges into even, 1/4" - 3/8" slices, discarding the ends. If the slices are too thin they will fall apart during the cooking. Blanch the orange slices by placing in an 8 quart or larger pan and cover with cold water. Bring the water to a light boil and simmer for 2 minutes. Drain off the water and repeat this process with fresh, cold water two more times. After the third boil, drain the orange slices well. Blanching allows the oranges to absorb the sugars in the next step.

Glacé
In an 8 quart or larger pan, dissolve half the sugar with the liquor and heat until fully dissolved. Add the corn syrup and remaining sugar and boil to 245˚ F. Shake off excess water from orange slices and immerse them, one by one, into the heated sugar. Bring back to a boil and simmer uncovered on low-medium heat, recooking the syrup to 232 ˚F (approximately 50-70 minutes). Mix/stir occasionally during cooking.

When 232˚ F is reached, gently remove orange slices from syrup onto silicone mat or parchment, shaking off excess syrup. Allow to cool and air dry, then flip over onto fresh surface and allow the other side to air dry. Cooking syrup can be reused for future batches.

Dipping
After slices are completely dry, dip each orange slice in tempered Veliche® Chocolat Noir 58%. Place on parchment line tray and cool.


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