- Just before Christmas 2015 I discovered that chocolate dipped confit clementines were being made by one of the top chocolatiers in London. I was intrigued and I wondered if it was possible to replicate these beauties at home.
- So after Christmas I decided to start to experiment. It took me quite a long time to find a good recipe for a Confit Clementine although it was for a whole fruit and not individual segments. I decided to use the basis of the recipe but prepare the fruit into segments.
- The Confit Clementine recipe takes a minimum of 14 days with a further 2 days to slowly replace the water/juice in the fruit for the sugar so that the fruit is preserved and candied.
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Chocolate Dipped Confit Clementine Segments
- Ingredients:-
- 7 to 8 Clementines
- 1 Cup of either Corn Syrup, Glucose Syrup or Honey.
- (may deepen colour if Honey used)
- Water to cover
- 2 cups Granulated Sugar (added initially)
- ½ cup additions of Granulated Sugar every 2 days
- Equipment:-
- 1 no Pot or Kilner Jar that will hold the fruit and allow the fruit to be covered with approximately 1 inch (25 mm) of water.
- 1 no Saucepan that will take the volume of syrup and fruit.
- 1 no Wire Drying Rack.
- 1 no Tray (oven proof )
- Method:-
- 1 Wash & dry the Clementines, peel and carefully pull the segments apart.
- 2 De-thread the Clementine segments removing all the pith. Pat dry and set aside.
- 3 Add the Clementines to the Saucepan and cover the fruit with approximately 1 inch (25 mm) of water.
- 4 Bring the Clementines to the boil and simmer for 4 or 5 minutes until tender.
- 5 Add 1 cup of either Corn Syrup, Glucose Syrup or Honey and 2 cups of Granulated Sugar. The syrups are added to stop the sugar from crystallisation during the Confit Clementine process.
- 6 Continue to simmer, stirring occasionally until the sugar and syrup is completely dissolved.
- 7 Pour the resulting syrup and Clementine segments into the Pot / Kilner Jar (sterilised). Allow to cool and cover for 2 days.
- 8 After 2 days remove the Clementine segments from the Pot / Jar setting aside in a bowl, pour the syrup into the saucepan and add ½ cup of Granulated Sugar to the syrup, gently bring the syrup to the boil ensuring the sugar is fully dissolved. (n.b. Do not allow the syrup to darken).
- 9 Put the Clementines back in the Pot / Jar and tip the boiling syrup over the Clementines and allow to cool and cover for 2 days.
- 10 Every 2 days repeat the process (items 8&9 above) of boiling the syrup and adding a ½ cup of Granulated Sugar each time for approximately 14 days (it may take a few more days depending on the size of the fruit).
- 11 When complete the Clementine segments will be translucent.
- 12 Remove the Clementine segments from the Pot / Jar and lay the Clementine segments onto a rack to drain over kitchen paper for an hour or two.
- 13 Pat the Clementine segments dry and lay on a rack positioned into a tray and put into a pre heated oven on low temperature of 50deg C for 6 hours. Turn segments over midway.
- 14 After 6 hours check to see if Confit Clementine segments are dry. Leave to cool then half dip into tempered 70% dark chocolate, laying the segments on their sides onto greaseproof silicone non stick paper until the chocolate has set.
- 15 Put the Confit Clementine segments into an airtight container in layered with greaseproof silicone non stick paper. Keep at room temperature do not refrigerate.
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How did my experiment turn out?
- It was a good experiment and I have learnt a few things about the confit process along the way. It takes a while to Confit Clementine and there are a number of changes I would make. I found the drying time was insufficient with my oven type and the time will need to be lengthened to 8 hours to ensure the segments were fully dry. By not being fully dry it caused the chocolate to bloom very slightly when stored my air tight container.
- If you have the time its well worth doing as a special treat, especially in the run up to Christmas when Clementines are plentiful.
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