He used the Epicurious recipe and made a couple variations, one with a sugar coating and one diped in chocolate. The chocolate pairs really well with the grapefruit, with a pretty complex interplay of different tastes. It's pretty awesome.
My next idea is to melt the dark chocolate and use some of my szechuan pepper infused vodka to add a spicy numbing sensation to the chocolate.
This and some other really awesome desserts were brought to the table this Christmas feast.
|The candied peels drying on a baking rack.|
Taken by: Haakon
Date: December 25, 2012 11:18:13 AM EST