Dark Chocolate Covered Oranges + French Orangettes 🍊
Bonjour! Bonjour! Bonjour! Oui, je suis là! Oooh, la la! Just channeling the “petit côte français en moi”. Please excuse my French. It’s still a working progress. You’re probably scratching your head with my uncanny introduction, but this is the most suitable for our recipe today.
Have you ever caught yourself staring fiercely at something while doing your routine groceries? I got a small box of French Orangettes for the first time to enjoy at home and that intense moment led me to reading more about it. How come I’ve never heard of this before? This should be more mainstream. I loved and accepted this ecological idea of not wasting orange peels. It’s just too good to go.
I’m not a chocolate connoisseur. Tempering chocolate petrifies me. I’d rather enjoy it as is or in baked goods. However, arming yourselves with simple chocolate handling techniques will spare you from heartbreaking affair with chocolates. So, please glance through my list of helpful tips before touching your precious chocolate bar. You can thank me later.
Dark Chocolate Covered Orange Peels (French Orangettes)
- 3 oranges organic
- 500 ml water
- 200 g sugar
- 200 g dark chocolate 64%
- sprinkles optional
- Wash and dry oranges thoroughly.
- Cut both ends of the fruit.
- With a small sharp knife, slightly cut into the skin in four segments.
- Carefully peel the skin and remove the white membranes as much as possible.
- Cut into four strips.
- In a small saucepan, add water and sugar. Stir and bring it to boil.
- Lower the heat and wait for the water to calm a bit.
- Add orange peel strips.
- Bring water to boil. Remove from heat. Let water calm. Bring to boil again.
- Repeat 3 times.
- Drain water.
- Arrange strips on a plate. Cover in plastic wrap.
- Place in fridge overnight.
- Day 2: In a large bowl, add 125 g of dark chocolate in small pieces.
- Make a bain-marie. Place the bowl on top and start melting chocolate.
- Stir gently once the chocolate starts to melt on the side.
- Keep stirring until all chocolate is melted.
- Remove from heat.
- Add the rest of the chocolate and stir until all melted.
- Return chocolate to the bain-marie to bring it up to temperature, stirring constantly.
- Transfer into a thermal glass cup.
- Place parchment paper on top of serving plate.
- Start dipping orange strips and slices.
- Add sprinkles if desired.
- Let it cool down.
- Enjoy and serve the same day.
- since we're eating the orange skins, it is best to use organic ones.
- prep the orange skins a day before dipping in a well tempered chocolate
- cook orange skins 3 times - you can use more sugar if you like but I kinda like it on a little tangy side
- use 64% dark chocolate, it's not too sweet, not too bitter = just perfect!
- use a bain-marie to melt chocolate. bain-marie = small saucepan with hot water
- temper and be patient with your chocolate
- do the finger test with tempered chocolate, it shouldn't be too liquidy.
- use a thermal glass cup, it will help your chocolate stay ooey-gooey!
- use heart shaped sprinkles to uplift the loving essence of Valentine's Day - serve this fresh and devour them ASAP!
- you can also sprinkle it with some himalayan pink salt. It's satisfying!
WATCH The French Orangettes Recipe Step-By-Step Video Tutorial:
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.