Chocolate orangettes for Erika


Chocolate orangettes for Erika
Orangettes are candied citrus peels (oranges or grapefruit) cut into sticks and coated in chocolate.

This delicious confection blends the slightly tangy flavors of candied peels with the sweetness of chocolate.
13 K 5/5 (5 reviews)
Grade this recipe:
Keywords:
Last modified on: April 14th 2024
For 300 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 7 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1
Chocolate orangettes for Erika

Stage 2 - 3 min.
Chocolate orangettes for Erika
Pour 100 g dark chocolate and 1 tablespoon oil into a glass, place the glass in a small saucepan and fill with water.

The spoonful of oil is there to give the chocolate a nice shine after coating.

Stage 3 - 1 min.
Chocolate orangettes for Erika
Place on a low heat and let the chocolate melt...

Stage 4 - 7 min.
Chocolate orangettes for Erika
...stirring occasionally.

Stage 5
Chocolate orangettes for Erika
The chocolate should be completely melted and smooth.

Stage 6
Chocolate orangettes for Erika
Remove the pan from the heat and place it on your work surface.

Dip a bark halfway into the chocolate.

Tap to remove excess chocolate.

Stage 7
Chocolate orangettes for Erika
Then place the bark on a sheet of baking paper on a baking sheet.

Stage 8 - 30 min.
Chocolate orangettes for Erika
Do this for all the barks, then put the plate in the fridge to let the chocolate harden.

Stage 9
Chocolate orangettes for Erika
Remove the orangettes from the leaf, then put them in a jar to enjoy.
Remarks
For a version with almonds or hazelnuts, dip each bark, with the chocolate still warm, into a plate full of almond powder ( roasted if necessary).

You'll see a lot of recipes where the chocolate is melted in a bowl, but this is a bad idea. It's much better to use a narrower, taller glass, which is much more practical.
Keeping: Several days in the fridge, in a closed container.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=7 %1,210 RDI=110 %50 RDI=7 %920 RDI=50 %3,860 RDI: 50 %
Per 100 g6 RDI=2 %400 RDI=40 %20 RDI=2 %310 RDI=20 %1,290 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 300 g : 1.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
February 21th 2011476 K3.7 40 min.
Tea and white chocolate biscuits
Tea and white chocolate biscuits
This recipe combines the flavours of tea and chocolate. The tea is added to the dough in two forms: powder and liquid. The biscuits are dipped in white chocolate.
September 11th 2018140 K4.8 4 hours 10 min.
Toasted-flour biscuits
Toasted-flour biscuits
This is a surprising biscuit recipe, in which the flour is not added in its normal state, but gently toasted beforehand in the oven. This light dry-roasting changes the taste considerably, giving these biscuits notes of honey, coffee and even spices. Their distinctive flavour goes very well with...
September 11th 201858 K4.5 2 hours 45 min.
Canadian rice pudding
Canadian rice pudding
You are no doubt familiar with classic rice pudding, so simple and delicious. Well, here's a version with a Canadian twist: sweetened with maple syrup instead of sugar, added in two stages.
January 31th 202149 K 1 hour 7 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018332 K4 2 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page