Recipe courtesy of Jean Jacque Dartau
Orangettes
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- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 45 min
- Cook: 1 hr 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 828
- Total Fat
- 43 g
- Saturated Fat
- 25 g
- Carbohydrates
- 131 g
- Dietary Fiber
- 39 g
- Sugar
- 69 g
- Protein
- 22 g
- Cholesterol
- 2 mg
- Sodium
- 33 mg
- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 45 min
- Cook: 1 hr 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 828
- Total Fat
- 43 g
- Saturated Fat
- 25 g
- Carbohydrates
- 131 g
- Dietary Fiber
- 39 g
- Sugar
- 69 g
- Protein
- 22 g
- Cholesterol
- 2 mg
- Sodium
- 33 mg
Ingredients
Directions
- Slice the ends off of the oranges, score the peel from one end to the other, and remove the peels off the oranges.
- Slice the peels into thin strips and trim the edges.
- Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels.
- Prepare the simple syrup by combining the water and sugar in a sauce pot. Bring the syrup to a simmer, place the peels in the pot, and simmer for 1 hour. Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain.
- Melt the dark chocolate over a double boiler. Dip the candied orange peels in the chocolate, remove them quickly, and roll them in the cocoa powder. Store the orange peels in an airtight container.
