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Orangettes and Orangettes au Chocolate

Orangettes are a delicious delicacy made with sugar, orange zest and water. Orangettes au Chocolate are simply Orangettes dipped in velvety dark chocolate.

Course Confection, Sweets
Cuisine French
Keyword Confection
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 12
Author Valerie Lugonja

Ingredients

Ingredients for Orangettes

  • organic orange peel washed, pith removed, sliced in strips
  • enough water to cover peels
  • sugar equal to weight of water and peels combined
  • sanding sugar for dusting

Ingredients for Orangettes au Chocolate

  • 100-200 grams dark chocolate for dipping

Instructions

Instructions for Preparing the Peels

  1. Cover peels in cold water in a heavy saucepan; bring to a boil, and strain
  2. Do this three times; the first time takes 6 to 8 minutes, and the last two about 3 to 4 minutes each

Instructions for Sugaring the Peels

  1. Weigh peels
  2. Weigh same amount of sugar; set aside
  3. Cover peels in water, weigh the water; add amount of sugar same weight as water to amount of sugar set aside
  4. Cover peels in same weight of water again and add set aside pre-weighed sugar; bring to a low boil; simmering, stirring constantly until water has reduced by half (be very careful to keep temperature low enough to not colour sugar bath)

  5. When sugar water has thickened and liquid is reduced by half, strain peels 

Instructions for Drying and Sugaring Peels

  1. Carefully separate and lay on parchment paper to dry for several hours, or overnight (If you have a convection oven, dry them for one hour at 170ºC)

  2. Toss in sanding sugar and enjoy!

Instructions for Orangettes au Chocolate

  1. Use pre-tempered chocolate and melt at 40 to 49ºC 

  2. Dip Orangettes totally, or partially, in melted chocolate and place on parchment paper to dry (Careful placement of each peel will avoid markings on chocolate and pooling of chocolate on parchment paper and confection)

  3. Dip only as many as you will eat right away as they tend to bloom a day or two after dipping (The moisture within each peel dissolves the sugar coating and causes the sugar to dissolve out of the chocolate. Sugar Bloom has a gritty texture and a grey, dusty look.)

Recipe Notes

Best kept in a tight container to maintain their pliability, if not eaten right away.