I know many of you are already done with Christmas cookies baking, but make an exception for this guys. No I am not insane these are not chocolate covered french fries. Although I am not sure about this one…?
How I get the idea of making this goodies? Well, long story short: we got adopted by a lovely big family even before we moved to Kansas City. This is one of the best things that can happen to you if you are stranger in a foreign country. Our new Grandma had been in Germany many many years ago and is still in love with this orangettes which she had eaten there. So I made them for her and yes they are all gone now, I just kept a handful of them because they sticked to my plate, where I put them to let the chocolate get firm. Lessons learned: let chocolate get dry on parchment paper. Orangettes are a lovely present for Christmas, you can keep them airtight for many days.
I don’t want to fool you they are not very simple or easy to make and it will take some time. But they are also not very difficult and totally worth the effort! I would not recommend to double this recipe, 4 to 5 oranges are quite ok to handle more could be tough.
They taste sweet and bitter, citrusy and chocolaty. You can’t go wrong with chocolate and orange. The other good thing is the “leftover” orange fruit which is great for marmalade or crepes suzette.
use organic oranges, they are not waxed and sprayed with pesticides
280 g / 1 1/4 cups sugar
400 ml / 1 1/2 cups water and more for blanching
200 g / 7 oz. semisweet or other dark chocolate
about 1/2 cup mix of sugar and powdered sugar to cover after cooking (optional)
Cut the orange skins in quarters, peel them. First cut off the edges of the peel and then cut into thin slices.
In a medium size saucepan bring water to boil and add the orange peel slices. Blanch for about 5 minutes and then rinse and repeat to blanch a second time, use fresh water. This is necessary to remove the bitterness of the orange peel.
After rinsing again bring 400 ml / 1 1/2 cup of water and sugar to simmer and make a syrup. Add the peel slices, make sure they are all covered with the syrup, if not add some water and sugar. Cover with a lit and let simmer for an hour. Stir occasionally.
Remove the peels from the syrup and let cool on a rack or a baking sheet lined with parchment paper or kitchen paper towels. Try to separate them. Then they are half way dried toss them in the sugar mixture, this prevents them to stick together.
Make sure the chocolate is shopped into similar pieces, so it can melt evenly. Avoid contact with water. Melt the chocolate in a double boiler. Dip the candied orange peels into the chocolate, shake off excess and let them dry on a piece of parchment paper.
Store in an airtight container.