Orangettes by Delices and Gourmandises
Orangettes are prepared with chocolate iced candied oranges peel. These easy-to-make treats are appreciated by both kids and adults. Find out the origins and characteristics of this preparation to the delight your beloved ones during the holidays.
A brief history of orangettes
Egyptians were “precursors” in terms of the preparation and consumption of candied fruit. They were used to this particular method for fruits preservation, a practice that would later be popularized in Europe from the fifteenth century. Orangettes “drift” from this preservation process. It would have been created in 1978 by Guillaume de Montgolfier.
The original recipe, which remains the most popular, is to candy orange and coat them with black, creamy chocolate. Other variants appeared later: the citronnette (lemon peel base) and pamplemoussette (grapefruit peel base). Some confectioners also replace dark chocolate with milk chocolate or white chocolate.
Preparing orangettes with Delices and Gourmandises: list of ingredients
To prepare about fifty orangettes, you need three large oranges. It is recommended to choose untreated varieties with thicker skin. Take 250 g of sugar and 300 grams of dark chocolate. To get perfect orangettes, you also need greaseproof paper and a dipping fork.
It is advisable to peel the oranges into quarters, leaving a minimum of white flesh on the skin so that the sticks are not too fine. The slats should ideally measure about 0.5 cm width so that they do not break at the time of the icing.
Delices and Gourmandises: When and how to serve orangettes?
Arranged on beautiful plates with desserts or other treats, orangettes are perfect to celebrate special events such as engagements, weddings or Christmas parties. If you want to taste orangettes, go discover the products available in Delices and Gourmandises’s catalog and benefit from special discounts. Online offered chocolate assortments will also allow you serve delicious desserts to your guests.