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1
Cut the tankan into sixths and eat the fruit.
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2
Then take the peels and soak in water.
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3
You can also drain them and then store in the freezer.
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4
Dip the peels 3 times into the boiling water.
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5
Then put them into cold water to soak while skimming off any scum.
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6
You can decrease the number of times you dip it and the amount of time you soak it, but it will be more bitter, so adjust to your liking.
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7
With a spoon, remove the fibers and pith.
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8
Cut the peels into a desired width.
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9
It's easier to cut if you use a pizza cutter.
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10
After cutting, soak in water until soft and wash them.
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11
Combine the peels and sugar into a pot.
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12
Heat up on low heat and add in just enough water to cover the peels.
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13
Boil for 20 minutes.
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14
When most of the water has evaporated, be careful not to burn it.
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15
Pour in the desired amount of Cointreau and cook it till the alcohol evaporates.
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16
Arrange the peels so they aren't too heavy in one spot on top of paper towels or a colander or sieve.
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17
Sprinkle sugar on top (not listed in ingredients) and let them dry for 1 day.
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18
Melt the chocolate in a double boiler or the microwave and then dip the peels in it.
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19
Return them to the paper towels and once the chocolate hardens they are done!
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20
These were easier to make than I thought.
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21
The deliciousness of these will leave you quite satisfied.
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22
I just can't think of throwing away these peels when they turn out so yummy like this.
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23
Tankan peels are the best.
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24
Using spray-type Cointreau Cuisine right before dipping in the chocolate gives them a nice aroma.
