Orange Candies
4 servings
80 minutes
Orange candies are a refined treat infused with the aroma of citrus and the exquisite sweetness of chocolate. Their history roots back to European traditions where marzipan and fruit jams are an essential part of confectionery art. Delicate almond marzipan soaked in cognac creates a rich texture, while the truffle layer adds a deep, intense flavor. The combination of orange marmalade with cloves fills each candy with warm spicy notes. These candies are perfect for festive treats or elegant gifts, impressing with their complexity in preparation and layered flavors. Their soft consistency melts smoothly in the mouth, leaving a pleasant aftertaste with a hint of citrus tartness. Enjoy this wonderful dessert, embodying true European confectionery craftsmanship.
1
Cut the orange peel into a thin layer, avoiding the white pith. Soak it in cold water and leave it overnight. The next day, drain the water, grind the peel in a mill, add a cup of water, and simmer on low heat for 30 minutes.
- Oranges: 1 piece
2
While the peels are boiling, peel the orange, remove the transparent films from the segments, and blend the resulting pulp. Pour the juice and a cup of sugar into the pot with the peels. Add cloves and simmer on low heat for another 20 minutes.
- Oranges: 1 piece
- Sugar: 200 g
- Carnation: 4 pieces
3
Soak half a tablespoon of gelatin in two to three tablespoons of water. After about 10 minutes, melt it over low heat and mix with the jam. For the truffle mixture, melt 100 g of chocolate in a water bath and mix with cream.
- Gelatin: 5 g
- Cream 20%: 100 ml
- Dark chocolate: 200 g
4
For marzipan, pour boiling water over the almonds and let them sit for two to three minutes. Remove the outer shell. Set aside 10 nuts, grind the rest in a mill, and add one tablespoon of cognac and cream. Sift the powdered sugar and knead the almond dough.
- Almond: 150 g
- Cognac: 20 ml
- Powdered sugar: 100 g
5
Chop the delayed nuts and roast them in a pan until light golden. Roll out the marzipan on parchment paper lightly dusted with powdered sugar. Shape it into a rectangle half a centimeter thick. Evenly sprinkle with nuts.
- Almond: 150 g
6
The jelly can be spread when it has set enough but is still runny. The layer of jelly is also half a centimeter thick.
7
Place the truffle on top. If it has hardened, slightly melt it in a water bath and mix well. The truffle should also be half a centimeter. Put the three-layer structure in the fridge for complete hardening and cooling for about 10 minutes.
8
Pour very hot water (boiling water is fine) into a high container, prepare a paper napkin.
9
Before each cut, dip the knife in hot water to heat the metal well, dry it with a napkin, and carefully cut the candy preparation.
10
Melt 100 g of chocolate in a water bath and coat the candies with it.
- Dark chocolate: 200 g