Ακολουθήστε τα βήματα της συνταγής και δημιουργήστε έναν γλυκό, αρωματικό χαλβά με την ποιότητα της SUGARTIA.
300 ml water
250 g White Granulated Sugar SUGARTIA
2 oranges
Juice of 1/2 lemon
For the glaze:
White Granulated Sugar SUGARTIA
Melted couverture chocolate
Peel the oranges, cut the orange peels into strips and let them soak in water for 8–10 hours.
Then boil them for 5 minutes, drain them and boil them again in 300 ml water with the White Granulated Sugar SUGARTIA and the lemon juice for 30 minutes.
Drain the peels and place them on a rack so they can dry well.
Cut the peels into smaller sticks and melt the couverture chocolate in a bain-marie.
Dip half of each orange peel stick in White Granulated Sugar SUGARTIA and the other half in the melted couverture chocolate.
Place the sticks on a baking tray lined with parchment paper and let them cool until the coating sets.
Μικρές προτάσεις σερβιρίσματος που κάνουν τον νηστίσιμο σιμιγδαλένιο χαλβά ακόμα πιο αρωματικό, γιορτινό και απολαυστικό.
