Orangettes

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Sweet candied orange peels dipped in dark chocolate.

Prep Time40

Cook Time1 5

Total Time1 45

Course: Dessert

Cuisine: French

Keyword: candied orange peel, fruit and chocolate, petit fours

Servings: people

Wash the oranges and slice off each end (top and tail them).
Cut the oranges in half through the cut ends, then quarter each half.
Slice off the peel with a sharp knife or peeler.
Cut each piece of peel into 5-6 batons, each about 6mm wide.
Place the orange peel batons in a medium saucepan and cover with cold water.
Boil for two minutes on medium-high heat.
Drain the water, top with fresh water, and repeat another two times (this will get rid of the bitterness).

Place the water (200 ml) and sugar in the saucepan.
Bring to the boil. When the sugar dissolves, add the orange peel batons.
Let the batons simmer for 50 minutes on medium-low heat.
Using a fork, slotted spoon, or kitchen tweezers, place the strips of peel on a lined baking sheet or cooling rack.
Space the batons apart in a single layer.
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!