I have an orange-flavored chocolate bar stash that I contemplated sharing with you, but reconsidered when I realized how much I actually have. It’s a little excessive. I need to stop collecting them and start eating them. At the moment I particularly like Lindt’s Excellence Orange Intense. The texture of the orange peel inside the dark chocolate is just perfect. I decided to put my own chocolate-orange creation together in the form of pots de creme. Candied orange peel was in the works for a topping, but these little jewels were calling to me from the produce shelf. I used them instead.
(From my stash: Chocolove has a love poem printed on the wrapper- sweet!)
Candied kumquats are sooo yummy. I can eat them just like maraschino cherries from the jar (which I realize is disgusting to some people, but bear with me). Non-candied kumquats? Not my fave. They tend to be a tad bitter for my taste. Before candying, these are quickly boiled three times to remove any trace of bitterness, and all that’s left is a bright orangey-citrus flavor.
Candied Kumquats [click for printable recipe]
1 cup sliced kumquats
1/2 cup water
1/2 cup sugar
Drop kumquats in a large pot of boiling water. Boil for 3 minutes; drain. Repeat this process 3 times to remove bitterness from the fruit.
In a small pot combine water and sugar. Heat until sugar has dissolved and add previously boiled kumquats. Bring to a simmer. Cook for 15 minutes.
Use as a condiment or dessert topping.
I urge you to try them on goat cheese with crackers when you’re having a snack attack!
The chocolate pots are all they should be. Rich, creamy, orangey. I considered using the Chocolove orange peel bar in the custard but instead decided on orange extract to maintain a smooth texture.
Chocolate-Orange Pots de Creme [click for printable recipe]
6 oz. bittersweet chocolate finely chopped
1 1/3 cups heavy cream
2/3 cup whole milk
2 tablespoons orange extract
Pinch of salt (x2)
6 large egg yolks
2 tablespoons sugar
Preheat oven to 300 degrees.
Put chocolate in a heatproof bowl. Bring cream, milk, orange extract, and a pinch of salt just to a boil in a small saucepan, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
Divide custard among 6 – 4 oz. ramekins. Bake at 300 degrees in a hot water bath for 30- 35 minutes. Allow ramekins to cool on a wire rack for about an hour. Chill for 2 hours (or overnight) before serving.
One more thing.
This past week my husband and I added a rescue Pug to our family. He’s a cute little guy that spends most of his time snoozing in his new bed. In fact, I’d say he’s the polar opposite to our hyperactive (and still puppy aged) Biscuit. I won’t go in-depth about his sad story, but will say that he lived in a small closet for 4 years and was only let out once a day to eat and go to the bathroom. He is now learning how to play and finding out how treats figure into the equation of his new life (given often with lots of belly rubs). He doesn’t respond to his name which is very telling of his old life. We figure he needs a new one. My husband wants to name him Jabba but I don’t know…I’m not crazy about it. We’ve tossed around the names Churro, Jelly and Flapjack.
Can you tell we are food obsessed people?
If you have name suggestions I’d love to hear them!
In his most familiar pose. Or repose.