I know many of you are already done with baking Christmas cookies but make an exception for this guys. No, I am not insane these are not chocolate covered french fries. These are orangettes, chocolate covered candied orange zest. Yes, we are using the peel that we usually just threw away!
How did I get the idea of making these 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 stuck to my plate, where I put them to let the chocolate get firm. Lessons learned: let the chocolate get dry on parchment paper.
I don’t want to fool you they are not super easy to make and it will take some time. But they are also not very difficult either and totally worth the effort!
They taste sweet, 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.
Orangettes are a lovely present for Christmas, you can keep them airtight for many days.
- peel of 5 oranges
- 2 x saucepan water for blanching
- 270 g / 1⅓ cups sugar
- 355 ml / 1½ cups water and more for blanching
- 200 g / 7 oz. semisweet or other dark chocolate
- about ½ cup mix of sugar and powdered sugar to cover after cooking
- Cut the orange skins into quarters and then into thin slices.
- To remove the bitterness place the 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 355 ml / 1½ cups of water and the sugar to a simmer and continue cooking until it has the consistency of syrup.
- Add the blanched orange 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 halfway dried toss them in the sugar mixture, this prevents them to stick together.
- Melt the chocolate in a double boiler or microwave oven. Dip the candied orange peels into the chocolate, shake off the excess chocolate and let them dry on a piece of parchment paper.
- Store in an airtight container.