Orangettes Recipe (Chocolate Candied Orange Peel) (2024)

Learn how to make the best candied orange peel dipped in luscious dark chocolate that guaranteed to be addicting and perfect as edible gift.

DARK CHOCOLATE CANDIED ORANGE PEEL

You know one of those days when you need something sweet but not overly indulging at the same time ? Yup….that was me when I made these orangettes. Oranges are in season now and we have plenty around. While most of the time the peels go into the trash, this time, I decided it’s time to make use of them. Speaking of upcycling 😉 Orangettes are not difficult to make. The most difficult part to me is the wait !! It’s a no brainer and my kids and hubby loved these orangettes so much, but I have to admit I ate the most !! oopss!! they are the perfect size and I love the combination of just a hint of bitterness from the peels, the sweetness, slightly tangy, and the creamy bittersweet dark chocolate… seriously so addicting ! I never thought my kids would like them. Well, they LOVED them ! I need to make these again soon !!!

TOP TIPS YOU NEED TO KNOW TO MAKE REALLY GOOD ORANGETTES

1. Blanch the orange peels
Orange peels are naturally bitter in taste. The peels needs to be blanched in boiling water for at 3 times
2. Use the best quality dark chocolate
This goes without saying. Good quality chocoloate will gives you that smooth luscious appearance

HOW TO MAKE ORANGETTES FROM SCRATCH

1. Save the orange peel
Slice both ends off four oranges and then use a sharp paring knife to score the peel from one end to the other and gently removes the peel. Cut them into thin strips

2. Blanch the orange peel several times
Place the orange peel in a large pot and then add water, enough to cover the peel. Bring to a boil and let it boil for about 3 minutes. Discard the water. Repeat this process 2 more times. This step is to remove the bitterness as much as possible
3. Know the perfect temperature to melt chocolate
The perfect temperature is 88-92 F. If you have a thermometer, I suggest to use it.

3. Cook the peel in syrup
Put sugar and water in the medium sauce pan. Bring to a boil and then lower the heat to simmer. Add in the orange peel and let it simmer for the next 45 minutes to 1 hours. The peels will soften and somewhat a little translucent.

4. Dry the orange peels
Use a tongs to remove the peel and shake off any extra syrup and lay them down on parchment paper for at least 4 hours

5. Coat the orange peels with sugar
Coat each stripes of candied orange peel with sugar and let them sit out overnight before coating with chocolate

6. Melt chocolate over double-boiler
I set up a dish on top of a saucepan and let water just come to gentle simmering over low heat. Keeps stirring and the chocolate will gradually melt. Do not crank up the heat

7. Dip the orange peels in chocolate

8. Let the chocolate solidifies

THERE ARE WHITE SPOTS ON MY CHOCOLATE

I’ve made orangettes before only to find white spots all over the chocolates right before I was getting ready to gift them to a friend. While they are not harmful to consume, but yes, I have to admit they don’t look good! Common culprits are:
1. Poorly tempered chocolate
If you temper/melt the chocolate with too high temperature, this could be the cause
2. Change in temperature
I’ve stored them in an air-tight container and then when I had them sit in the car (In winter), there’s condensation forms and so, the white spots appear
3. Moisture
Moisture can cause the white spots on chocolate too

As you can see that it’s not difficult to make, but it is time-consuming having to wait for the peel to dry, etc.

We just love the combination of sweet, slightly bitter, and that orange aroma from orangettes.

Recipe is adapted from Ed Kimber’s Patisserie Made Simple cookbook. Recipe was originally published in 2016 and now updated with step-by-step photos.
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Marvellina

Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes.