Orangettes

Sweet candied orange peel 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 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!

For extra wow factor, make orange 'flowers' with a small flower cookie cutter, melted dark chocolate, and orange peel.