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Glazed orange zest
INGREDIENTS:
Orange zest caster
sugar (2 times the zest's weight)

RECIPE:
Keep in cold water the zest for 3 days, changing water at least twice a day.

Put zest and sugar in a saucepan and cook slowly till the sugar once dissolved keep on coating the zest becoming white and hard.

The glazed zests are ready when all the sugar is completely dried.

They can be coated with melted black chocolate.

They can be kept in airtight jar.

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