Orangettes

Hands-on time: 40 minutes

Total time: 41 hours 40 minutes

We had little confectionaries at home when I was younger, but part of the indulgences that did regularly find its way into our cupboards were orangettes. There's just something about that characteristic first snap when you bite through the chocolate coating, followed by the tender flesh of the orange zest. The texture is firm, yet soft and melting in the mouth, the zing of the zest mingling with the soft bitterness of the chocolate.

I couldn't find quite the right recipe, until I stumbled upon this one from École de Cuisine Alain Ducasse. I couldn't have been more satisfied with the result of my first try, although they were a little on the firm side because I added too much sugar during the candying process. They were much softer the second try, when I did add the right amount of sugar.

Ingredients

- 10 g fine salt

- 2 organic oranges

- 750 g granulated sugar

- Good quality chocolate

Tip: the chocolate you use is crucial. Avoid 85% and preferably go for 70% or 90%, I find that they tend to be easier for melting and coating. I like this one from Lindt. There is also a wonderful post by Cook's Illustrated outlining how to bake with dark chocolate and why some percentages are better than other.

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Recipe

1. Dissolve salt in large pot of water.

2. Cut off stem and blossom end of the other orange to reveal the flesh and cut a band of skin vertically downwards - this includes the white and some of the flesh. Continue around the orange.

3. With a sharp paring knife remove the flesh, careful not to damage the pith too much. Adjust the bands if needed to obtain a rectangular shape.

4. Add the orange slices and bands to the water and bring to a boil on high heat then reduce heat and simmer for 10 minutes. This reduces bitterness. Pour into a colander and cool oranges with a trickle of cold water.

5. Return to pot, add 650 g sugar and 500 mL water.

6. Bring to a simmer on medium heat and simmer for 10 minutes. Remove from heat and leave to cool for 8 hrs at room temperature (not in the fridge).

7. Add 100 g sugar.

8. Bring to a simmer over medium heat and simmer for 10 minutes. Remove from heat and leave to cool for 8 hrs at room temperature. Repeat 3 times.

9. Preheat oven to 110 °C. Strain candied oranges using a non-mesh colander and bake for 5 minutes on a baking tray lined with baking paper.

10. Using a utility knife, cut orange rinds in 4 mm large matchsticks. Leave slices as they are.

11. Melt chocolate in a Bain Marie, keeping it liquid while you later prepare the orangettes by keeping on low heat and stirring frequently and vigorously. Envelop matchsticks entirely in chocolate, drip-off extra thoroughly on the side of the bowl and place on a baking sheet. Do the same for the slices but dip them only halfway. Leave to cool under chocolate is hardened.

Tips:

1. Try to select organic oranges with a thick skin.

2. Don't be afraid to leave all the pith on. I tried full, partial and no removal and no removal gave the soft texture of quality orangettes.

3. Rinse the slices and peel well, don't be afraid to run them under the water a little longer if they are very thickly covered in syrup.

3. If you’re struggling to coat the matchsticks, I like using a toothpick to immerse them, place them down on the baking paper and twist the toothpick out lightly, without agitating the orangette too much to prevent the chocolate from dislodging.

If you try the recipe, let me know what you think in the comments!