Confit Grapefruit with Cocoa Nibs

Name: Confit Grapefruit with Cocoa Nibs
Yield: Makes about 24 pieces
Ingredients: 60 g (2 oz) cocoa nibs; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate; 1 vanilla pod (bean), split lengthways; 1 vanilla pod (bean), split lengthways; 500 ml (16 fl oz/2 cups) water; 375 g (13 oz/1⅔ cups) caster (superfine) sugar; 3 pink grapefruits

Preparation info

Makes about
24
pieces

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Although these juicy confit fruits are a little time consuming they are well worth the effort. The cocoa nibs add texture and chocolate intensity and make the bites very moreish – so make sure there are plenty of friends around to share them with.

Ingredients

3 pink grapefruits
375 g (13 oz/1⅔ cups)

Chocolate
Vegan
Gluten-free

Method

Score around the outside of the grapefruit into quarters, gently take off each quarter of the peel and cut in half. Place the peel into a saucepan and fill with enough water to just cover the peel. Bring to the boil, then drain the peel and discard the water. Refresh the peel under cold water. Repeat this process 4 more times.