Chocolate-Dipped Orangettes

Written by
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Rebecca Franklin
Updated 09/05/19
orangettes dipped in chocolate

Rebecca Siege / Flickr CC 2.0
  • Total: 115 mins
  • Prep: 60 mins
  • Cook: 55 mins
  • Servings: 10 to 12 servings
Nutritional Guidelines (per serving)
113 Calories
4g Fat
19g Carbs
1g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 113
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 12%
Cholesterol 1mg 0%
Sodium 2mg 0%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 5%
Protein 1g
Calcium 14mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Orangettes are strips of candied orange peel dipped in dark chocolate. They make an elegant gift and look great served on a decorative dish along with the coffee at the end of a meal. This recipe is several steps long, but it can be doubled if you want a bigger serving for the time spent in the kitchen.

Ingredients

  • 1 large navel orange
  • 3/4 cup sugar
  • 1/2 cup water
  • 3/4 cup semisweet chocolate (chopped)

Steps to Make It

  1. Using a peeler, cut 3-inch long, 3/4-inch wide strips of orange peel from the orange. Bring a small saucepan of water to a boil and simmer the orange peels for 10 minutes.

  2. Drain the peels, rinse them with cold water, and boil them in fresh water for an additional 10 minutes; repeat this process 1 more time.

  3. Bring the sugar and water to a boil in a medium saucepan and stir occasionally until the sugar has dissolved and the mixture has reduced in volume just a bit, about 5 minutes.

  4. Add the orange peels and continue simmering the mixture for 15 minutes.

  5. Transfer the candied orange peel to a wire drying rack and allow it to sit undisturbed for 45 minutes.

  6. Line a baking sheet with parchment paper. Place the chocolate in a double boiler over simmering water, and stir until the chocolate is melted and smooth.

  7. Dip the 2/3 of the length of each candied orange strip in the chocolate, leaving 1/3 of the peel exposed, and place it on the parchment-lined baking sheet.

  8. Allow the chocolate to set before serving.