Orangettes using a Cecotec
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, orangettes! These delightful candied orange peels dipped in dark chocolate are the perfect treat for anyone who believes that sweets should have a zesty twist. Originating from France, where even the desserts seem to wear berets, orangettes combine the vibrant citrusy essence of oranges with the rich, velvety taste of chocolate—a match made in culinary heaven! Did you know that the process of candying fruits dates back to ancient times? It was once a way to preserve fruit for long journeys, but now we simply indulge in their sweet, tangy goodness. So, whether you're snacking on them during a movie marathon or impressing guests at a dinner party, orangettes are sure to steal the show, or at least your heart!
Ingredients
- 450 g Orange
- 1200 g Water
- 200 g Granulated sugar
- 150 g Dark chocolate
Steps
Candied Orange Peels
- Wash, and add 450 g of orange in a container.
- Use a vegetable peeler to remove the peel from the oranges in strips. Avoid the white pith as much as possible.
- Cut the orange peels into 5mm wide strips.
- Place the Orange peel strips into the robot bowl, cover with Water,
- Add 1000 g of water in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed 1.
- Drain and repeat this step two more times to remove bitterness.
- Drain the content of the food processor bowl in a strainer.
- Wash the food processor bowl.
- Add 200 g of granulated sugar, 200 g of water in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 2.
- Add the Orange peel strips to the sugar syrup in the robot bowl.
- Mix manual: 30:00min / 100°C / Speed 1.
- Transfer the content of the food processor bowl on a baking tray.
- Place the candied orange peels on a wire rack to dry for several hours or overnight.
Chocolate Coating
- Wash the food processor bowl.
- Add 150 g of dark chocolate in the food processor bowl.
- Mix manual: 5:00min / 50°C / Speed 2. Scrape the sides of the bowl with the spatula
Final Assembly
- Dip each candied orange peel strip partially into the melted dark chocolate, leaving a portion uncoated.
- Place the content of the preparation content on the baking tray.
- Allow the chocolate to set completely at room temperature or in the refrigerator.
