On the importance of garnish

“Do you want to make the candied orange zest garnish?” my husband asked me, about our next round of truffles, filled with an orange butter ganache.

“Why not?” I replied. “The devil is in the details, and candied orange zest will make them that much nicer. Anyway, candied orange zest is easy.”

And so it is.

How to make candied orange zest

Light corn syrup
…all as needed

Using a vegetable peeler, peel the oranges in wide strips, keeping as little of the white pith as possible. If you take too much, you can carefully remove it using a sharp paring knife.

Cover the orange zest strips with water, and bring to a boil. When the water boils, drain immediately.

Make enough syrup to cover the orange zest strips: for every 100 ml of water, add 133 g of sugar and 34 g of corn syrup. Heat until the sugars are dissolved, then add the blanched orange zest. Simmer over very low heat for an hour, until the zest is translucent. Cool, then refrigerate overnight in a covered container.

Remove the zest from the syrup, squeegeeing excess syrup from the surface. Cut into thin strips, then toss in granulated sugar. Allow to dry, then use as desired.

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