It’s Christmas! Well almost… but it’s time to get in the mood, don’t you think? So we have Christmas carols, Christmas hot chocolates< /a>, Christmas movies, Christmas trees, Christmas presents, Christmas candles, Christmas recipes… and Christmas orangettes…, so.
If you don’t know what it’s orangettes (it’s that you come from another planet, but we love you all the same), it’s candied orange peel dipped in chocolate. When the chocolate is cooled, it forms a crunchy coating around the orange peel, and it’s super good :-D!
We often advise to choose untreated oranges, as we will eat the skin… But at the same time, we’re going to blanch the bark in boiling water three times, so we say to ourselves that, thanks to this operation (used to remove the bitterness), we’re also going to remove the pesticides, right? We don’t really know… If you have the answer, don’t hesitate to leave us a little comment to help us :-)!
Ingredients
- orange – 2 – 300 (g)< /li>
- Pastry Dark Chocolate – 200 (g)< /li>
Preparation
- Take the skin from the oranges knife up and down. With a small flexible knife, remove all the white if possible, to keep only the orange skin. Slice your pieces of bark into thin strips.
- Put your strips in a pan of cold water and heat. When it boils, drain them. Add cold water and repeat the operation two more times. Blanching the orange peel three times removes the bitterness!
- In a saucepan, bring 0.8 L of water to a boil with the sugar. Dip the strips in it and leave to confit over low heat for 30 minutes. If the water evaporates too much and the sugar crystallizes or caramelizes, add water.
- Drain the strips of bark well and let them air dry a bit.< /li>
- Melt the chocolate in a bain-marie and pass your orangettes one by one in the chocolate. Place them on a sheet of parchment paper and reserve in the fridge for an hour! It’s ready!
