A tangy treat with a delicious orange flavor: Chocolate orangettes ! Very easy to prepare, with only 3 ingredients, we love to taste them and offer them at holiday time. A simple little pleasure worthy of a confectioner, to reproduce at home!
What you will like about these chocolate orangettes
- flavors : the intensity of orange coated in a full-bodied dark chocolate... a real delight!
- texture : the candied orange peel is melting, the chocolate shell is crunchy (especially if you keep the orange peels in the refrigerator)
- difficulty level : very easy! You just need a little patience to reach the candied orange stage.
3 ingredients only
- oranges : as we only use the peel, we absolutely need untreated oranges (organic) otherwise there are pesticides, we avoid them!
- granulated sugar : we use it to preserve orange peels in a syrup made with water.
- chocolate : you need strong dark chocolate 64-70% cocoa for this recipe, less sweet than classic dark chocolate.
How to make orangettes?
- we take the bark quarters oranges
- we cut from thin strips
- we do several baths of pre-cooking to remove bitterness
- on candied the barks
- on them drips on a grid
- on temperate chocolate
- on coat each orangette in melted chocolate
- letting freeze
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making your homemade orangettes a success
- cut the peels quite finely : about 5mm so that it tastes better.
- preserve the peels over low heat because we want to avoid any caramelization in the pan.
- we know they are ready when they become a little translucent.
- try to keep the chocolate tempered at 32° when coating the orange peel, so that they are nice and crunchy when eaten, without any white marks on the chocolate.
How to store chocolate orangettes?
Chocolate orangettes can be stored in an airtight container in the refrigerator for up to 1 month. This also helps keep the crunchy side of the chocolate.
You can also keep them at room temperature, always in an airtight container for around 10 days, away from heat.
Possible variations for this recipe
If you don't want to coat the orange peel in dark chocolate, you can also enjoy nature or rolled in granulated sugar. Personally, I find that the chocolate shell adds a lot!
Other recipes to try
If you like to prepare homemade treats, I advise you to take a look at these other recipes from the blog:
- Chocolate truffles
- Easy and soft gingerbread
- Cinnamon Christmas Cookies
- Christmas chocolate cookies
- Shortbread jam
- Dark and white chocolate fudge
If you make these chocolate orangettes, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty orangettes!
- 2 large untreated organic oranges or 3 if they are small
- 280 g water + for pre-cooking
- 250 g granulated sugar
- 280 g dark pastry chocolate 64-70% cocoa or dark chocolate couverture
- Rinse the oranges, dry them. Cut 4 quarters into the skin of each orange and gently peel each skin with a small knife.
- Cut the ends of each quarter then cut sticks of bark approximately 5mm wide.
- In a large saucepan, place the peels and cover with water. Bring to the boil (allow 5 minutes for bubbles to appear). Empty the water by draining the peels. Repeat the operation 2 more times (= 3 times in total). This removes as much bitterness as possible.
- In the same saucepan, pour the powdered sugar and water. Add the softened peels. Heat over low heat for around 20-25 minutes: the peels should be a little translucent and shiny (you can no longer see the white).
- Place the peels on a rack, keeping them well apart from each other, with baking paper underneath. They will drain naturally, leave to dry for 12 hours or more.
- Prepare the tempered chocolate (for a crunchier finish) with a kitchen thermometer: chop the chocolate and place 3/4 of the chocolate in a container in a bain-marie. Heat up to 52°. Remove the melted chocolate from the bain-marie and add the rest of the chopped chocolate. Mix until it drops to 28°. Then return the container to the bain-marie and heat until it reaches 32°, no more. Turn off the fire, it is ready to use immediately.
- Dip the orangettes until 2/3 of their length, then place on a sheet of baking paper to cool, at room temperature, for approximately 1 hour.
Hello
Recipe validated, just like the truffles...
Thank you very much Ann! I'm delighted that you like these treats :) See you soon
Recipe validated too! Thanks for sharing :)
Great! Thanks Adeline for your feedback, See you soon :)
Hello, I intend to make the recipe. I'd like to know if the same thing can be done with lemon peel? And if the proportions are the same?
Hello, I've never tried it... See you soon :)
I just made the candied orange peels. I'll see how they turn out tomorrow. But at first glance, they don't look shiny, and some of them have white specks. Why is that? ♀️ Also, in the recipe you mention 250g of cocoa powder. What is it for, and if so, when do you use it? Thank you for your answer. Otherwise, they look good.
Hi Noëlle, please review step 4 of the recipe for the shine. I'm not talking about cocoa powder at all; please reread it. See you soon :)