Orange cascaritas coated with chocolate. Delicious dessert with a bitter touch. You can not eat just one ...
Learn more about Marilyn Beyda de Dana
Ingredients10 portions
Preparation
The skin of the oranges is scraped, the oranges are cut in half and the pulp is discarded. The peel is cut into strips that look like half moons. They rinse.
They are boiled with 3 cups of water in an express pot for 20 minutes. The water is changed and the process is repeated, that is, they are boiled twice in the express pot with different water to soften them and remove the bitter taste.
In a thick pot prepare a syrup with 1 cup of water, 2 cups of sugar and the juice of half a lemon.
The husks are added to the syrup and simmered for half an hour.
The shells are dried in a rack for 2 days if it is hot, but they do not dry completely. If it's cold it's 3 days.
Once they are ready, the chocolate is melted in a bain-marie and the cascaritas are coated halfway. They are put in a tray with waxed paper and they are left to cool until the chocolate becomes hard.
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