Orangettes: Candied Orange Peel Dipped in Bittersweet Chocolate by Serious Eats
Does anyone remember the Pepperidge Farm Orange Milano cookies? They remind me of home. These Orangettes taste like an Orange Milano cookies. They are candied orange peels dipped in bittersweet chocolate. The orange peels transform from inedible throwaways to the taste and texture of orange candy. Really, they’re orange peels.
The peels are blanched repeatedly to remove bitterness and then cooked in a sugar syrup until slightly transparent, then rolled in sugar. Finally, they are dried overnight and dipped in bittersweet chocolate. (For best results be sure to use a high-quality bittersweet or dark chocolate – NOT almond bark! I used Ghiradelli Bittersweet Chocolate Bar 60% Cacao.)
These make a unique baked gift; it’s not your typical cookie or Christmas candy. Also, you can prepare them well in advance since they last for two weeks in an airtight container.
I modified the original Serious Eats recipe to include fewer ingredients: orange peels, sugar, water and chocolate. Their version includes amaretto added to the chocolate, and almonds for rolling. Someday I’ll try their fancier version, it sounds delicious.
Orangettes: Candied Orange Peel with Bittersweet Chocolate
- 6 medium navel oranges
- 4 cups granulated sugar, plus more for coating
- water, as directed
- 7 ounces (two 3.5-ounce bars) dark chocolate, preferably 85%, chopped (I used Ghiradelli Bittersweet Chocolate Bar 60% Cacao)
Slice tops and bottoms off each orange. Score remaining peel into quarters. Remove each peel in four strips. Reserve oranges for another use. Cut strips lengthwise into 1/4-inch slices.
Put orange peels in medium saucepan and add cold water to cover. Bring to boil over medium heat. Pour off water. Repeat one or two more times. (Blanching peels removes some of the bitterness.)
Combine 4 cups sugar and 1 cup water in large saucepan. Bring to a simmer, and cook for 10 minutes. Add orange peels and continue to simmer until peels are slightly translucent, 45 minutes. Drain peels and toss with sugar to coat. Let peels dry on wire rack for 6 to 8 hours, or overnight.
Place chocolate in heatproof bowl set over pan of simmering water (or in a double boiler). Heat, stirring frequently, until chocolate has melted. Remove bowl from heat.
- Dip each orange peel in chocolate. Transfer peels to wire rack (I used waxed paper) and allow to stand until chocolate has hardened, 2 to 3 hours. Store orangettes in airtight container at room temperature for up to two weeks.
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