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Orangettes are sweet, chewy candied orange peels dipped in rich, dark chocolate. They are the ultimate treat and the perfect addition to any dessert board.
Many high-end chocolatiers have their own version of chocolate-covered orange peel. Thankfully, they are easy to make at home and require only a few simple ingredients (and a bit of patience).
Enjoy Orangettes as an everyday dessert, or whip them up for special occasions. We love serving them as an after-dinner petit four on Christmas Eve. They even make a tasty, festive gift for friends, family, teachers, and neighbors!
Orangettes Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Oranges: Fresh and preferably organic, as we are using the peel (or give them a good scrub).
- Cane sugar and water: Combine to make a simple sugar syrup. You can use granulated sugar, too.
- Dark chocolate: Use a good-quality chocolate with 60-80% cocoa solids to balance the sweet candied peel.
How to Make Orangettes
- Prepare the oranges. Cut off the peel and slice them into batons.
- Boil the peel three times.
- Make the simple syrup. Boil the water and sugar, add the orange peel batons, and simmer for 50 minutes. Remove the batons and allow them to dry.
- Final touches. Melt the chocolate. Dip in the candied orange peel.
Tips for Success
- Be sure to tap off any excess chocolate so the orangettes become as symmetrical as possible.
- If the chocolate hardens while you are covering the orangettes, reheat it so it’s easier to work with.
- Be sure to boil the peel three times to ensure it isn’t bitter.
Possible Variations
- Oranges: Any citrus fruit will work. Grapefruit, clementines, and lemons will all be delicious options.
- Sugar: Make simple syrup with water and granulated sugar, coconut sugar, brown sugar, honey, or maple syrup.
- Dark chocolate: Try flavored dark chocolates (lemon, orange, raspberry, nuts, or sea salt.
- Add sugar: Before dipping in chocolate, try rolling the candied peel in sugar to add crunch and make them less sticky.
How to Store Leftovers
Store cool in an air-tight glass container.
FAQs
Fresh Navel or Valencia oranges will give the best results.
Yes, this will remove most of the bitterness in the peel.
Trim the peel when you get to the white part (it’s fine to include some of it). My batons were about 4-5 mm thick (1/5 inch).
Recipe Tip
Save the orange-flavored simple syrup for salad dressings, cocktails, iced drinks, ice cream sodas, pancakes, coffees, and more!
Other Dessert Ideas
Orangettes
Equipment
Ingredients
- 3 oranges
- 200 grams water
- 200 grams cane sugar, or granulated sugar
- 250 grams dark chocolate, 60-80%
- 1 teaspoon edible gold dust
Instructions
- Wash the oranges and slice off each end (top and tail them).
- Cut the oranges in half and then quarter each half.
- Slice off the peel with a sharp knife or peeler.
- Cut each piece of peel into 3-4 batons.
- Place the orange peel batons in a small pot and cover with cold water.
- Boil for two minutes, discard the water, and repeat another two times (this will get rid of the bitterness).
- Place the water (200 grams) and sugar in a small pot.
- Bring to the boil. Add the orange peel batons, when the sugar has dissolved.
- Turn down the heat and let it simmer for 50 minutes.
- Using a fork or kitchen tweezers, place the orange peel batons on a lined baking sheet, spaced apart.
- Allow to dry for 12-24 hours.
- Melt the dark chocolate and pour it into a small bowl.
- Dip each orange baton fully or halfway into the melted chocolate. Tap off any excess.
- Space the batons on parchment paper to set.
- Top with gold dust, or omit.
- Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
