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Chocolate coated candied yuzu peels



1. Chop the chocolate into a bowl or a soup plate.

2. Melt the chocolate using a double boiler or a microwave. The ideal temperature to obtain a smooth chocolate is 32°C. It is easier to control the temperature when using the double boiler method, especially if you own a food thermometer. If you do not own one and to avoid overheating the chocolate, you can melt part of the chocolate and pour it on the remaining chocolate to smoothen and slowly melt the chocolate. If you are using a microwave to melt the chocolate, melt it for 20 seconds, stir and repeat the process until the chocolate chunks are almost completely melted. Stir to completely melt the chocolate.

3. On a refrigerator safe plate, lay a layer of parchment paper. Using a fork or chopsticks, dip the candied yuzu peels into the melted chocolate, let the excess chocolate drip and put on the plate. Chill in the refrigerator until the chocolate hardens.

Feel free to replace candied yuzu peels with candied iyokan peels ! Obtaining a chocolate smooth enough but not too liquid is the trickiest part of this recipe. Therefore, make sure to melt it slowly.

Enjoy !

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