Chocolate Orangette

Chocolate Orangette / Candied Orange Peels - Bruno Albouze - The Real Deal

Chocolate Orangette / Candied Orange Peels Recipe
In addition to be the perfect long shelf life holidays gift, candied orange (oranges confite) are also widely used in the pâtisserie world; it sublimates the final product. Indeed, orange confit like lemon and ginger can be blended to the butter while making pouncake and cookies, or added to the panattone dough, brioche, spice bread, scones, icecream, custard, nougat as well as used as a garnish for many regional specialties and confectioneries. Enjoy!

5 ea. organic oranges ≈ 1 lb. (450g) of orange strips
2 lb. (900g) sugar (twice the amount of the strips)
1.6 lb. (800g) water.


Quarter oranges and cut each wedge in two smaller portion. Slice out flesh (save orange flesh for fruit salad or your daily vitamin C intake).
Cut rinds into 1/4 inch (6mm) thick slices (or leave them whole) and blanch 3 times by covering rinds with cool water, bring to boil, drain and rinse – repeat this step twice (total blanching: 3 times).
Add water and sugar and bring a boil. Reduce heat to a very low simmer; best under the boiling point ≈194ºF (90ºC) and let poach for ≈ 2 hours. Turn the heat off and let cool down to room temp (leave the saucepan overnight on the stove). Drain candied orange strips and arange them in a clean and rectangular container. Save and cook up syrup to 220ºF (104ºC) – cool to room temperature and cover the oranges and store in the refrigerator for months. Before dipping orange strips in chocolate, drain them onto a cooling rack to dry out for a day or 2 or, place in a ≈ 250ºF (120ºC) oven for 2 hours – turn oven off and leave candied orange peels inside to cool. At this joncture, orange peels can be coated in granulated sugar and stored as is for up to a year. Save syrup to enhance future pastries or use as a sweetener for cocktails, tea and so on…
PS: Once coated in sugar, candied orange peels cannot be dipped in chocolate.

Tempering Dark Chocolate
≈ 2.2 lb. (1kg) bittersweet dark chocolate disks ≈ 60/66% cocoa paste.
Use a fair amount of chocolate and high percentage of cocoa butter (no less than 35%). This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor. Once done with dipping, soften chocolate if it needs to and spread over a baking tray lined with a silicone mat, chill and break into pieces for later use. Wrap and store chocolate in cool storage or refrigerator drawer.

Melt chocolate over water-bath. The temperature of the chocolate should not exceed 120ºF (50ºC).. wipe off the bottom of the bowl when removing it from the heat (water is the worst enemy of chocolate). Place melted chocolate in the refrigerator and let cool down; stirring every so often until the temperature reaches 80ºF (26/27ºC) – Chocolate will begin to set on the sides of the bowl; scrap it out.. Carefully, rewarm chocolate to 88ºF (31/32ºC). Dip dried candied orange peels in chocolate, remove excess chocolate and let set on baking tray lined with parchment or silicone mat. Or, coat immediately in powdered chocolate to give a nice frosting effect… Store chocolate orangette in a cool storage or in the refrigerator drawer for up to 3 months. Enjoy!

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