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1
Cut the iyokan into quarters, and pulp them with the white pith inside of the peel left over.
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2
Place the iyokan peel with enough water in a pan and heat.
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3
Upon boiling, simmer over medium heat for 7-8 minutes.
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4
Strain and wash with cold water.
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5
Repeat this process as many as three times.
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6
Squeeze gently to drain the excess moisture of the Iyokan peel in Step 2.
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7
Cut the peel into 5-7 mm sticks.
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8
Return the Step 3 peel sticks to the pan.
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9
Add granulated sugar and water, and heat.
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10
When boiling, turn the heat down to low and simmer until the moisture almost evaporates.
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11
When boiling down, turn off the heat.
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12
Add brandy and mix.
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13
Leave long enough to cool.
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14
Strain the moisture away from the Step 4 peels with something like a sieve.
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15
Then lay on a baking sheet and let them dry for about 15-20 minutes in the 150C/300F pre-heated oven.
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16
The time is just a guideline.
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17
Check the texture occasionally as they are heated.
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18
Coat the baked iyokan strips from Step 5 with granulated sugar (not listed in the ingredients).
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19
Then dip them into chocolate melted in a bain-marie, and let dry on a baking sheet.
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20
When dried, transfer to an air-tight container and refrigerate overnight.
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21
Use an air-tight container to store these in the refrigerator.
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22
That keeps the chocolate crispy and tasty.
