New Year's candied orange peel in dark chocolate (Orangettes)
12 servings
50 minutes
New Year's candied orange peel in dark chocolate, or Orangettes, is a refined dessert with deep roots in European cuisine. Its history begins in France, where preserves and candied fruits were a symbol of sophisticated taste. Thin strips of orange peel soaked in sweet syrup and covered in velvety dark chocolate create a harmony of sweet and sour flavors with a hint of bitterness. Each piece melts in the mouth, leaving a delicate citrus aftertaste. These candied peels beautifully complement the festive table, pair well with hot chocolate, coffee or wine, and make an excellent gift. Elegance, rich flavor and festive spirit make them an essential attribute of winter celebrations.
1
Peel the oranges and cut the zest into even strips about 5-6 cm long.
- Orange zest: to taste
2
Drop the sliced zest into boiling water for 3 minutes, then drain. Repeat this 3 times, constantly changing the boiling water.
- Orange zest: to taste
- Water: to taste
3
In a small pot, mix sugar and water (the weight of the sugar should be the same as the initial zest; the amount of water should be the same as the zest).
- Sugar: 100 g
- Water: to taste
4
Bring the syrup to a boil, add the zest, and simmer for 30 minutes.
- Orange zest: to taste
5
Mix the zest and spread it on a rack. Leave to dry overnight.
- Orange zest: to taste
6
Melt the chocolate in a water bath in the morning.
- Dark chocolate 70%: 1 piece
7
Dip the zest in chocolate with a fork and place it on a rack or parchment. Let it set.
- Orange zest: to taste
- Dark chocolate 70%: 1 piece