This recipe is a classic winter sweet in France to enjoy with a nice espresso. It is super easy to make and a sure crowd pleaser. Last winter I gave some to my husband to take to his colleagues in Pittsburgh and they all loved it.
- 200 grams of baking chocolates
- 4 organic oranges
- 200 grams Sugar
- 50 cl of water
Wash and scrub the oranges thoroughly under water. Incise the skin of each citrus fruit into four quarters. Gently remove the bark by removing as much white skin as possible. The thicker the bark the better the orangettes will be.
Put the peel in a large saucepan. Cover it with cold water. Bring to a boil. Let it boil for 5 minutes. Drain the barks. Cover again with cold water and boil for 5 minutes. Repeat the process one more time. This process aims to remove the bitterness of the skin of oranges.
Drain the barks and let them cool in a colander. On a cutting board, detail the bark quarters blanched in fairly thin strips about 1/2 cm wide. Set aside. The sticks should not be too thin otherwise they may break during coating. Put some water to boil, boil, plunge the orangettes and simmer for 5 minutes. Repeat the operation twice.
Put the sugar and 50 cl of water to boil. Remove the pan from the heat and let the syrup cool completely. Dive the orangettes in and simmer for 10 minutes
Let the orangettes dry in the open air for 3 to 4 hours.
Melt the chocolate in a bain-marie. It is best to temper and use at 32 ° C. Dip the orangettes one by one into the melted chocolate. Turn them quickly so that they are well covered. Let them drip a few seconds above the bowl before placing them on parchment paper as they harden.