Chocolate Orangettes

Chocolate orangettes - Lilie Bakery

A tangy treat with a good orange taste: the Chocolate orangettes ! Very easy to prepare, with only 3 ingredients, we love to eat 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 the 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 orangettes in the refrigerator)
  • difficulty level : very easy ! You just need a little patience to reach the candied orange stage.
Orangettes easy recipe - Lilie Bakery

3 ingredients only

  • oranges : as we only use the peel, you absolutely need untreated (organic) oranges, otherwise there are pesticides, we avoid!
  • granulated sugar : it is used 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 orangettes, so that they are crunchy when eaten, without 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.

Easy orangettes - Lilie Bakery

Possible variations for this recipe

If you cannot coat the orangettes with 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:

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!

Chocolate orangette recipe - Lilie Bakery
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4.8 on 4 votes

Chocolate Orangettes

Tangy treats made from candied orange peels, coated in dark chocolate... a simple and easy recipe to prepare at home!
Prep time20 minutes
Cook time40 minutes
Total1 time
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Candy
Yield: 60 orangettes

Ingredients:

  • 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

Instructions:

  • 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.

Notes:

Chocolate orangettes can be stored in an airtight container in the refrigerator for up to 1 month
You can also keep them at room temperature, always in an airtight container for around 10 days, away from heat.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
December 15, 2023
12th January 2024

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2 comments

  1. Reply

    Ann

    December 31, 2023

    5 stars
    Hello
    Validated recipe, just like the truffles…

    • Reply

      Lilie bakery

      8th January 2024

      Thank you very much Ann! I'm delighted that you like these treats :) See you soon

4.75 from 4 votes (3 ratings without comment)

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