I do not know if you are like me but I love the orange and chocolate combinaison!
These little treats are very traditional in France on the Christmas table.
Orangettes are strips of candied orange peel dipped in dark chocolate.
They make an elegant gift in the plate and look great served on a decorative dish along with the coffee at the end of a Christmas meal.
Personally I have decided to make them for my daughter’s teachers this year as we will be in France for Christmas and I am not sure I will have room left in our suitcases full of presents.
So this is the recipe and it is not very complicated you will see.
- oranges with thick skins
- granulated sugar
- dark chocolate
- Slice the ends off of the oranges, score the peel from one end to the other, and remove the peels off the oranges.
- Slice the peels into thin strips and trim the edges.
- Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process 3 times. This is done to remove the bitterness of the peels.
- Weight the peels, measure the same quantity of granulated sugar and add the same quantity of water in a saucepan. Bring the water, sugar and the peels to a simmer and simmer for 1 hour (Check to make sure there is water left, otherwise add a tiny bit of water). Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain. You can roll them in granulated sugar at that point if you want.
- Melt the dark chocolate in the microwave by section of 30 secondes, then stir, then 20 secondes, stir, reduce the time if you see that the chocolate is nearly completely molten.
- Dip the candied orange peels in the chocolate, remove them quickly. You can place orangettes in fridge to set faster if desired.
- Store the orange peels in an airtight container.
Bon appétit et Joyeux Noël !!