Orangettes are a delicious delicacy made with sugar, orange zest and water. Orangettes au Chocolate are simply Orangettes dipped in velvety dark chocolate.
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)
When sugar water has thickened and liquid is reduced by half, strain peels
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)
Toss in sanding sugar and enjoy!
Use pre-tempered chocolate and melt at 40 to 49ºC
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)
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.)
Best kept in a tight container to maintain their pliability, if not eaten right away.