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Martha's chocolate fondue with mandarins, candied grapefruit peel and glaced orange slices
Martha's chocolate fondue with mandarins, candied grapefruit peel and glaced orange slices
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Prep Time:
320 minutes
Cook Time:
110 minutes
Total Time:
430 minutes
Elevate your fondue with a touch of orange liqueur and a trio of citrus flavors for a Martha Stewart-worthy dessert.
Ingredients:
  • 126.25 gm thickened cream
  • 30g unsalted butter
  • 200g dark chocolate, finely chopped
  • 62.50 ml orange liqueur
  • 5 mandarins, peeled, separated into segments
  • 2 navel oranges
  • 215.00 gm caster sugar
  • 1 medium grapefruit
  • 645.00 gm caster sugar
Instructions:
  • Prepare Glaceed orange slices: Slice oranges into thin 5mm rounds, then cut each round in half. In a large saucepan, combine sugar and 2 cups of cold water. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Use a wet pastry brush to brush down the sides of the pan to prevent sugar crystals. Add orange slices to the boiling syrup. Reduce heat to low and cover the surface with baking paper. Simmer gently for 1 hour and 45 minutes until the orange slices are soft and glazed. Using a slotted spoon, transfer the slices to a wire rack set over a baking tray. Let them dry for 5 hours until slightly tacky.
  • Prepare the Candied grapefruit peel: Use a small knife to make 6 slits from top to bottom of the grapefruit, cutting through the peel and pith without touching the flesh. Remove the peel and set aside the fruit. Slice the peel lengthwise into 6mm-wide strips. Trim and discard any thick pith, leaving 5mm of pith attached to the peel.
  • In a large saucepan, mix 2 cups of sugar with 2 cups of cold water. Bring to a boil, stirring occasionally until the sugar dissolves. Prevent sugar crystals by brushing down the pan's sides with a wet pastry brush. Add grapefruit peel to the boiling syrup, then reduce heat to low and cover the surface with baking paper. Simmer gently for 1 1/2 hours until the strips are translucent. Allow the grapefruit peel to cool in the syrup.
  • Add the remaining sugar to a bowl. Using a slotted spoon, move the peel to a wire rack set over a baking tray. Pat off extra syrup with a paper towel, then coat the peel in sugar. Place the peel in a single layer on a clean wire rack and let it dry for about 30 minutes.
  • In a saucepan over medium-high heat, combine cream and butter and bring to a simmer. Pour this mixture over chocolate in a heatproof bowl. Let it sit for 3 minutes, then whisk until smooth. Stir in liqueur. Serve right away with mandarin, glaceed orange slices, and candied grapefruit peel.

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