Today I would like to offer you some delicious chocolate bonbons with candied orange peel, ideal for after meals, served with coffee, tea, or as a gift idea for special occasions. We can make them for Valentine’s Day (which is just around the corner), Father’s and Mother’s Day. They are amazing, super easy, perfectly soft, require no baking, and contain neither eggs nor gluten. They can be prepared well in advance, as the longer they rest, the more the ingredients meld and fully express their fragrances and flavors. They keep for at least a week, well-sealed, in a cool place.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 2 Hours
- Portions: 24
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: Mother's Day, Valentine's Day
Ingredients
- 5.8 oz Candied orange peel
- 7 oz Dark chocolate 60-69%
- 2 tbsps Milk (lactose-free optional)
- 0.18 oz Puffed rice
- to taste Gluten-free cocoa powder
Preparation
Prepare the candied orange peels, as described here, with 7 oz of organic peels, 3.4 oz of orange juice, and 3.5 oz of sugar.
Once candied, drain them, let them cool, and cut them into cubes (in this case, there is no need to let them dry).
Melt the dark chocolate in a heat-resistant bowl over a bain-marie (the water should be hot but not boiling, otherwise the chocolate will seize and become unusable). Once completely melted, slowly add the milk, the orange peels, and the puffed rice. Stir the mixture to combine all ingredients.
Remove the bowl from the bain-marie and let it cool for about 10/12 minutes until you can shape the bonbons with your hands. Initially, they will be very soft, but they will become firmer over time.
Take a teaspoon of the mixture, slightly smaller than a walnut, roll it between your palms, coat it in cocoa powder, and place it on a baking sheet lined with parchment paper. Continue until all the mixture is used. Let the bonbons rest and soak up the flavors for at least 12 hours; during this time, they will firm up and become even more delicious.
