While the Croquembouche was being assembled, other recipes were wrapping up. The Candied Citrus Peel had been simmering away in its sugar water for some time, and was strained off and tossed in sugar. They dried on wracks for a couple of hours before plating up. Everyone couldn't wait for plating though, and munched happily as they wandered by. How delicious! Just like candy! Well, all that sugar... of course it is candy!
Then, as the caramel for the croquembouche cooked, so did the caramel for the Bittersweet Chocolate Bark with Almonds. The was poured out onto a cookie sheet, allowed to dry, broken up, and then coated with chocolate.
Enjoy!
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| Bittersweet Chocolate Bark with Almonds (left) and Candied Citrus Peel (right) |
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