Gastronomy  Orangettes recipe
21/11/201506:00 TV5MONDE

Orange and Chocolate are a perfect combination. Orangettes, pronounce oh-ron-jet are delicacies that are often served during Christmas time. Those who are looking for a variation might consider using lemon instead of orange. Preparing a large number of them and packing them nicely in a cute pouch will make great gifts for friends!


1 large navel orange (the tougher the peel is the better)
¾ cup granulated sugar
½ cup water
¾ cup chopped semisweet chocolate

Preparation time: 60 minutes
Cooking time: 55 minutes


1) Cut 3-inch (7 cm) long and 3/4 –inch (2) wide strips of orange peel from the orange.

2) Bring a small saucepan of water to boil and simmer the orange peels for 10 minutes.

3) Drain the peels, rinse them with cold water, and boil them again in fresh water for an additional 10 minutes; repeat this process 1 more time.

4) Bring the sugar and water to a boil in a medium saucepan and stir occasionally until the sugar has dissolved and the mixture has reduced in volume just a bit, about 5 minutes.

5) Add the orange peels and continue simmering the mixture for 15 minutes. Transfer the candied orange peel to a wire drying rack or greaseproof paper and allow it to sit undisturbed for 45 minutes (some people leave them to dry overnight)



6) When they are dried or on the day after, line a baking sheet with greaseproof paper. Place the chocolate in a double boiler over simmering water, and stir until the chocolate is melted and smooth. Dip the 2/3 of the length of each candied orange strip in the chocolate, leaving 1/3 of the peel exposed, and place it on the greaseproof paper. Allow the chocolate to set before serving. This recipe makes approximately 10-12 orangettes.

Click here to view the original recipe, by Rebecca Franklin, a French Food Expert.

You can also find a similar recipe in French on our French website 

Bon appétit !

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