Orangettes: A Symphony of Citrus and Chocolate

There’s something deeply nostalgic about a perfectly crafted orangette. For me, it evokes memories of festive holiday gatherings, where small, jewel-like confections adorned the dessert table alongside my grandmother’s signature biscotti. The moment you bite into one, the crisp snap of tempered chocolate gives way to the chewy, slightly bitter embrace of candied orange peel, a potent reminder of sun-drenched groves and the magic of slow transformation. It’s a simple concept, truly, but the execution requires a certain dedication, a willingness to coax the best out of humble ingredients, and that, my friends, is where the true joy of cooking lies. These aren’t just candy; they are edible treasures, small bursts of sophisticated flavor that elevate any occasion.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes, plus chilling time
• Servings: 10-12 Orangettes
• Yield: 10-12 Orangettes
• Dietary Type: Vegetarian

Ingredients

To embark on this delightful journey, gather these essential components:

• 2 large navel oranges
• 3/4 cup granulated sugar
• 1/2 cup water
• 3/4 cup chopped semisweet chocolate

Equipment Needed

While this recipe doesn’t require a brigade of specialized tools, a few items will make the process smoother:

• Vegetable peeler
• Small saucepan
• Medium saucepan
• Wire drying rack
• Baking sheet
• Parchment paper
• Double boiler or a heatproof bowl set over a saucepan of simmering water
• Small offset spatula or the back of a spoon

Instructions

Crafting orangettes is a rewarding process that involves a bit of patience, but the results are well worth the effort. Follow these steps meticulously for success.

1. Prepare the Orange Peel: Begin by using a vegetable peeler to carefully cut 3-inch long, 3/4-inch wide strips of orange peel from the 2 large navel oranges. Aim to get as little of the white pith as possible, as this can impart bitterness. Set the peeled oranges aside for another use.

2. Initial Blanching: Bring a small saucepan of water to a boil. Once boiling, add the prepared orange peels and simmer them for 10 minutes. This initial blanching helps to remove some of the orange’s natural bitterness.

3. Rinse and Repeat Blanching: Drain the peels thoroughly and rinse them under cold water. Return the peels to the small saucepan with fresh water. Bring this to a boil again and simmer for an additional 10 minutes. Repeat this entire process (drain, rinse, boil, simmer) one more time. This ensures a more mellow and palatable citrus flavor.

4. Create the Simple Syrup: In a medium saucepan, combine the 3/4 cup granulated sugar and the 1/2 cup water. Place the saucepan over medium heat and stir occasionally until the sugar has completely dissolved. Continue to simmer the syrup until it has reduced in volume just a bit, which should take approximately 5 minutes. You’re looking for a slightly thickened, syrupy consistency, not a hard candy.

5. Candy the Orange Peels: Add the blanched orange peels to the simmering sugar syrup. Continue simmering the mixture gently for 15 minutes. The peels will begin to soften and become translucent as they absorb the sugar.

6. Dry the Candied Peels: Carefully transfer the candied orange peel to a wire drying rack. Allow them to sit undisturbed for 45 minutes. This drying period is crucial for allowing the excess moisture to evaporate, preventing the chocolate from seizing later on.

7. Prepare for Chocolate Dipping: While the peels are drying, line a baking sheet with parchment paper. This will prevent the finished orangettes from sticking.

8. Melt the Chocolate: Set up a double boiler by filling the bottom pan with about an inch of water and bringing it to a gentle simmer. Place the 3/4 cup chopped semisweet chocolate in the heatproof bowl or the top of the double boiler. Stir constantly until the chocolate is melted and smooth. Be careful not to overheat the chocolate, which can cause it to become grainy or seize.

9. Dip the Orangettes: Take each candied orange strip and, using a small offset spatula or the back of a spoon, dip 2/3 of its length in the melted chocolate. Ensure a good coating for that satisfying crunch. Carefully leave 1/3 of the peel exposed at the top, providing a visual cue to the citrus within and a convenient handle.

10. Set the Chocolate: As you dip each orangette, place it on the parchment-lined baking sheet. Allow the chocolate to set completely before serving. This can be done at room temperature, or you can speed up the process by placing the baking sheet in the refrigerator for about 15-20 minutes.

Expert Tips & Tricks

• Pith Management: When peeling the oranges, be mindful of the pith. If you notice a lot of white pith on your strips, you can gently scrape some of it away with a paring knife before blanching. Too much pith will result in a bitter orangette.
• Citrus Variety: While navel oranges are ideal for their easy peeling and sweet flesh, you can experiment with other thick-skinned oranges like Valencia or even Meyer lemons for a tarter profile, adjusting the sugar in the syrup as needed.
• Chocolate Quality: The quality of your chocolate significantly impacts the final flavor. Opt for a good quality semisweet or bittersweet chocolate that you enjoy eating on its own.
• Dipping Technique: For a cleaner dip, allow the excess chocolate to drip back into the bowl before placing the orangette on the parchment. You can also use a fork to gently lift the orangette and allow excess chocolate to drip off.
• Steady Simmer: When candying the peels, maintain a gentle, steady simmer rather than a rolling boil. This allows the peels to absorb the syrup slowly and evenly without becoming mushy.

Serving & Storage Suggestions

Orangettes are wonderfully versatile. They are a classic accompaniment to coffee or tea, offering a sophisticated end to a meal. Arrange them artfully on a small platter or in individual candy cups. They also make a delightful addition to a dessert cheese board or as a colorful garnish for cakes and tarts.

For storage, ensure the chocolate has set completely. Store the orangettes in an airtight container at room temperature. They will keep well for up to 2 weeks, provided they are kept away from direct sunlight and heat, which can cause the chocolate to bloom or melt. If your kitchen tends to be warm, storing them in the refrigerator in an airtight container is a good option, though they may develop a slight condensation upon bringing them back to room temperature.

Nutritional Information

Here’s an approximate nutritional breakdown per orangette, based on the recipe’s yield. Please note that these values are estimates and can vary based on the specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	121.4 kcal
Calories from Fat
Total Fat	5.2 g	8%
Saturated Fat	3.2 g	16%
Cholesterol	0 mg	0%
Sodium	3.2 mg	0%
Total Carbohydrate	21.5 g	7%
Dietary Fiber	2.3 g	9%
Sugars	17.4 g	69%
Protein	1.5 g	3%

Variations & Substitutions

• Dark Chocolate Intensity: For a more intense chocolate flavor, use a higher percentage cacao semisweet or bittersweet chocolate (e.g., 60-70%). You could also experiment with dark chocolate infused with orange oil for an extra citrus punch.
• White Chocolate Drizzle: After dipping the orangettes in dark chocolate and allowing it to set, you can create a delicate drizzle of melted white chocolate for a visually appealing contrast.
• Spiced Syrup: Add a cinnamon stick or a few star anise pods to the sugar syrup while it simmers for a hint of warmth and spice in the candied peel. Remove them before adding the orange peels.
• Milk Chocolate: While less traditional, a good quality milk chocolate can be used if preferred, though the delicate citrus flavor might be slightly overpowered.

FAQs (Frequently Asked Questions)

Q: Why do my orangettes taste bitter?
A: Bitterness often comes from too much of the white pith being included with the peel, or insufficient blanching of the orange peels. Ensure you’re peeling carefully and repeating the blanching process as instructed.

Q: My chocolate seized when I tried to melt it. What went wrong?
A: Chocolate seizes when it comes into contact with even a tiny amount of water or when overheated. Ensure your double boiler bowl is completely dry and that no steam is getting into the chocolate. Melt the chocolate gently and avoid stirring too vigorously.

Q: Can I make orangettes with store-bought candied orange peel?
A: Yes, you can! However, the texture and flavor may differ significantly from homemade. If using store-bought, ensure it’s unsulfured and has a pleasant flavor before dipping.

Q: How long does it take for the chocolate to set?
A: At room temperature, it can take about 30-60 minutes, depending on the ambient temperature. Refrigeration can speed this up to 15-20 minutes.

Q: Can I make orangettes ahead of time?
A: Absolutely! They are best made a day or two in advance to allow the flavors to meld and the chocolate to fully harden.

Final Thoughts

The simple elegance of orangettes lies in their perfect balance of sweet, bitter, and fragrant notes. They are a testament to how a few carefully prepared ingredients can create something truly special. Whether you’re gifting them to loved ones or simply treating yourself, the act of making them is as rewarding as the first delectable bite. I encourage you to try this recipe, to embrace the gentle process of candying, and to share the joy of these exquisite citrus gems. Pair them with a robust espresso, a fine dark tea, or a sweet dessert wine for an experience that is truly unforgettable.