Orangettes

Since the first time I had tasted an orangette a few years ago at a Belgian chocolate shop with my boyfriend I never contemplated making my own at home. That was until I stumbled upon this recipe over at Food Network. It was perfect because my boyfriend was leaving town for a few weeks and I thought I’d make him something reminiscent of one of our first dates during the summer we met. The trail of orange peels and chocolate splatters all over the kitchen ended up being worth it because my orangettes were just as good as the first ones we ate together, if not better now.

Recipe Rundown
Taste: Sweet, mildly citrusy, chocolaty and admittedly slightly bitter (I increased the blanching time in this recipe here because of the bitterness).
Texture: Chocolate that snaps a little on the outside with squishy, candied orange peels on the inside.

Ease: Not very simple or easy. This is probably the most complicated recipe I’ve featured in a while simply due to the time it takes and the laborious steps. Nothing too outrageously difficult, however.
Appearance: Mine definitely looked homemade with some messy chocolate dipping but they’re still cute and intriguing.
Pros: Taste much fresher than some store-bought orangettes. These would make a perfect unique addition to a holiday dessert table or for a lovely homemade gift.
Cons: Messy and time-consuming.
Would I make this again? Not anytime soon because this recipe is labor-intensive and time consuming. Maybe for a homemade holiday gift.

Orangettes (Chocolate Covered Candied Orange Peels)
Adapted from Jean Jacques Dartau via Food Network
Yield: 6 servings

  • 4 large oranges
  • 8 ounces water
  • 8 ounces sugar
  • 16 ounces dark chocolate
1. Slice the ends off of the oranges, score the peel from one end to the other, and remove the peels off the oranges. Slice the peels into thin strips and trim the edges.
2. Using a medium size pot, place the peels in boiling water and blanch them for 5 minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels.
3. Prepare the simple syrup by combining the water and sugar in a sauce pot. Bring the syrup to a simmer, place the peels in the pot, cover, and simmer for 1 hour. Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain.
4. Melt the dark chocolate over a double boiler. Dip the candied orange peels in the chocolate, remove them quickly. Place chocolate covered peels on parchment paper to set. Place orangettes in fridge to set faster if desired. Store the orange peels in an airtight container.
   

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7 Responses to “Orangettes”

  1. #
    1
    Patty — October 4, 2010 at 5:18 pm

    I love orangettes! Well the best part about making your own is that you can use organic orange peels and your favorite high quality chocolate – and of course they're fresh. :)

    I only made candied orange peels once, and it was because I had a big bag of lovely organic oranges. It was a bit laborious, but they lasted a long time, and were great for adding to baked goods. Sometimes I would nibble on them with a piece of chocolate – but didn't commit to making the dipped confection at the time… I like your idea of making orangettes as gifts. :)

  2. #
    2
    Lemons and Lavender — October 5, 2010 at 3:34 am

    You can never go wrong with orange and chocolate!

  3. #
    3
    Anonymous — October 6, 2010 at 8:11 pm

    I am guessing that you should use fresh water on the second blanch right?

  4. #
    4
    Tessa — October 6, 2010 at 8:25 pm

    Patty- Definitely organic!! Who wants candied pesticide peels?

    Anonymous- Yes, fresh water would be best. I like to use my tea kettle so I have boiling hot water ready to go. Hope that helps :)

  5. #
    5
    Janey — October 11, 2010 at 6:05 am

    just came across these on tastespotting, and I am SO excited to make them! yum.

  6. #
    6
    Rosie55 — December 5, 2011 at 11:09 am

    I, too, fell in love with orangettes several years ago on a visit to Belgium but they are difficult to find and very expensive here in the UK. So I was delighted to find your recipe.
    This weekend I tried it out – candied the peels on Saturday, let them dry overnight and dipped them yesterday.
    Utterly delicious! As you say, even better than the commercial ones and such a good flavour. I made orange (used up the oranges for a dessert of oranges in caramel with a little Grand Marnier added) and tried the same with 1 lemon which is also interesting. Next time, I shall try grapefruit, too as I like the slight bitterness.
    Today I got my colleagues at work to sample the results and watched the expressions of bliss on their faces when they bit into them. I was instantly inundated with heavy hints about what they would like for Christmas this year!
    Thank you so much, this will give me so much pleasure.

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