The first time I had Orangettes it was during my study abroad in Paris. Our hotel was situated above a candy store whose delectable chocolate air wafted up through our open windows every day. On the occasion that I finally wandered in there, the clerk assured me I had to sample their signature chocolate candy: an orangette.
I left Paris a week later with a tin (and stomach) stuffed full of Orangettes, that once I had finished back home in Atlanta had completely forgotten about them until a couple of weekends ago when my boyfriend had sent me the recipe through an email labeled “ON BRAND ALERT” (he has a knack for sending me things he thinks my readers and he would enjoy). Since we both share an affinity for citrus flavored everything, I knew that during the Christmas holidays I’d have to whip these treats up for us.
Now let me preface this by saying ingredient-wise, this is the simplest recipe in the entire world. It requires oranges, sugar, water and optional (but highly recommended) dark chocolate. The only thing you really need is a lot of time to babysit this recipe, and by a lot of time I mean, just factor in 3 hours committed and one overnight stint.
However, if you don’t feel like spending the money on already pre-made orangettes and feel the culinary creativity brewing inside of you to make these yourself, you’ll find these will be your new favorite treat for the Holidays that are the perfect combination of tangy and sweet fruit coated in rich dark chocolate. Since it’s mostly fruit, you can consider it a “healthy” dessert during the winter months.
You will need these items to make this recipe
- 6 oranges, peeled and sliced
- 2 lbs of sugar
- 1 Package of high quality dark chocolate (optional)
- First, you'll have to peel your oranges without breaking the skin. Out of the two methods I tried, I like this methodthe best. Save the pith! Don't peel the white stuff off from the orange peel.
- Next, you're going to need to boil the peels three times. Put the peels in a saucepan, bring to a boil, once to a boil let it boil for 2 minutes, drain, then repeat the boil process two more times.
- Finally, in the same saucepan, pour 1.5 lbs of sugar into the pot with the peels, bring mixture to a boil, then reduce to a simmer and let simmer for 1 hour.
- When the hour is up, take the strips out and lay them on a wire cooling rack overnight. The next morning, once they are dry, roll them in sugar and let dry for another hour.
- In a double boiler, melt your dark chocolate and dip one half of the orange peel into the mixture. Let dry on a piece of parchment paper. They can be stored in a container on the counter for up to a month.
- *add a bit more depth to your concoction by pouring in 1/2 cup of Grand Marnier to the final sugar boiling process.