These strips of candied orange peel are real treats, our parents' Proust madeleine.
After being peeled, the orange peels are boiled in water and then candied for a long time in a sugar syrup.
Preserved in this syrup, they retain all the flavour and tenderness needed.
In confectionery as in pastry making, these orange slices will be used in many recipes after, of course, having drained them.
Chef Philippe presents his recipe for orangettes with Caribbean chocolate from Valrhona.
Ingredients: 300 g of dark chocolate, 150 g of candied orange peels in strips.
Melt the chocolate in a double boiler or in a tempering machine.
Once melted, immerse the strips of candied orange peels which have been drained beforehand.
Using a dipping fork, completely wrap strips in melted chocolate. Remove them one by one by draining them to remove the excess chocolate.
Place the orangettes delicately on a sheet of baking paper and let the chocolate harden in the fridge.
Taste these delicious orangettes. The marriage of dark chocolate and orange is a pure marvel!
Imbert, Aubenas chestnut specialist appreciated by the greatest French pastry chefs such as Christophe Michalak, Philippe Rigollot or Bastien Girard. The chestnut company based in Aubenas, was born over a century ago from the association of two enthusiasts of their region and sweets.
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