You can see by how many pictures there are that I was planning on doing a post on this hard to make but utterly tasty Candied Orange and Crystalized Ginger Florentines. I've made this cookies twice before and I remember that each time I made them they were a challenge. This time the challenge was too much for me. Here is the recipe and tale of how these Candied Orange and Crystalized Ginger Florentines became: Candied Orange and Crystalized Ginger Truffles.
If you don't have a serrated swivel peeler it's well worth the 8 bucks, it allows you to peel an orange perfectly without getting any of the pith (they also peel peaches perfectly eliminating the need for a hot water bath).
This recipe was adapted from Judith Olney's: The Joy of Chocolate
Candied Orange, Almond and Crystalized Ginger Truffles
So with your serrated swivel peeler in hand, peel 2 medium oranges (I think Valencia have better flavor and organic ones have less pesticide residue than conventional). Cut the peel into thin 1" julienne and place in a pan with 1/2 cup Water and 1/4 cup of Sugar, let simmer over very low heat until the bottom of the pan is covered only with glazed strips of oranges. Don't let them caramelize, discard extra syrup.
Once thoroughly drained toss in about 2 Tablespoons of sugar.
Preheat the oven to 350F.
In a large bowl add 2 Tablespoons of roughly chopped crystalized ginger, 1/2 cup of sliced Almond, and the Candied Orange.6 tablespoons of unsalted butter, 1/3 cup of sugar and 1/4 teaspoon of salt over medium high heat, let just come to a boil then quickly remove from heat and stir in 2 Tablespoons of heavy cream.
Place the cookie sheet in the oven and bake for about 8-10 minutes or until the misture is ever so lightly browned.
Instead of this insanity - when the brittle has browned remove it from the oven and let cool. After about 10 minutes lift the parchment off the pan and crumble the brittle into a big bowl.
Melt 2 tablespoons of Unsalted Butter in a heavy bottomed pot, add 2 Tablespoons of Heavy Cream and heat until just about to boil then add 6 ounces of finely chopped 70 percent Dark Chocolate and stir, off the heat, until it is melted.
Stir into the chocolate half of the brittle. Place in the fridge for about 30 minutes or until the mixture is cool, but pliable. Roll into balls (about 1 tablespoon) then roll each ball into the remaining brittle.