How to Make Orangettes
Orangettes are matchstick-like strips of candied orange peel that are coated in chocolate dip or sugar (or both!). They are a popular holiday treat and also make a great gift.
Orangette Recipe
Orangettes are a delightful combination of orange and chocolate. They also are not all too terribly difficult to make.
When making this Orangettes recipe, be sure to use high quality chocolate meant for dipping. You will have the best results with that. Look for 61% or better. A semisweet dark will usually work well. (see more about cocoa percentages)
You can also use chocolate almond bark, which always does well with dipping. but I think real chocolate taste the best.
You can use any type of oranges for this recipe. I like a good thick skin orange, like a naval orange.
Serving or Gifting Orangette Candied Orange Peels
This recipe can be doubled if desired.
Orangettes package up nicely in parchment or paper to give as a gift. Try pairing them in gift baskets or tins with other bite-sized candies or treats. For example, this protein fudge would work well paired with the orangettes in a gift package.
Serve these up as a holiday treat similar to candy, or at parties. They also go well with coffee! For something different, give Vietnamese Egg Coffee a try.
Want another International Holiday treat? Try Rabanadas!
Can You Freeze Orangettes?
Yes! You can freeze orangettes.
For storage, keep in an airtight container in a cool, dry place for up to one month. You can refrigerate them for up to two months, or freeze them for up to six months.
How to Make Orangettes
Orangettes are chocolate covered candied orange peels
Ingredients
- 4 oranges
- 8 oz granulated sugar
- 8 oz water
- 16 oz high-quality dark chocolate, 61% or better
Instructions
- Chop off the tops of the oranges and slice out the peel from each of them.
- Chop the peels into thin matchsticks and slice off their ends.
- Fill a medium sized pot with water and bring it to a boil over moderate heat.
- Toss the orange peels into the pot and cook them for 2-3 minutes to blanch.
- Drain them out into a colander and rinse under running cold water to wash off the bitterness in the zest.
- Repeat the process of blanching and rinsing the orange peels once more.
- Pour 8 oz of water in a saucepan and stir in equal amount of sugar.
- Heat the syrup over moderate heat, stirring constantly, until the sugar dissolves and the syrup starts simmering and dump the orange peels into it.
- Continue to simmer them for an hour, keeping an eye on it prevent the water from boiling off.
- Drain them out into a colander and spread them across a wire rack to cool.
- Break the dark chocolate into small, rough chunks and dunk them into the upper vessel of a double boiler.
- Heat them for several minutes, until it melts completely and give it a nice stir.
- Lower the candied orange zest, few at a time, into the melted chocolate to coat completely and allow the excess to drip down.
- Arrange them on a sheet of parchment paper and set aside until the chocolate coating hardens.
- Place them in an airtight container and store them in the fridge for as long as 3 weeks.
Last Updated on July 24, 2023 by Carleen
