Comments on: orangettes

By: Grace

Grace — Sun, 30 Aug 2009 10:36:39 +0000

Hi there. I was interested to try this recipe as it includes corn syrup.

I have never understood the boiling part. They say it’s supposed to leech out the bitterness but I think that’s an old wive’s tale passed on by copy and paste.

When I candy my orange slices, I never blanch the peel and I find they taste better.
I definitely leave the pith on and I temper my chocolate.

An alternative method you may like to try is drying the orange slices in the oven and dipping them (without candying) – another taste sensation :)

By: LisaMarie

LisaMarie — Thu, 13 Aug 2009 20:46:32 +0000

Excellent, are we talking hours or days?

By: deb

deb — Thu, 13 Aug 2009 19:43:21 +0000

You’d want to dry them longer before enrobing them.

By: LisaMarie

LisaMarie — Thu, 13 Aug 2009 19:38:58 +0000

I just made these and I wish the orange peels were a little firmer. Would that simply require a) thicker skinned oranges and/or b) letting them dry longer before enrobing in the chocolate? By the way, stellar recipe! Thanks for a great blog on food. I’m trying the graham cracker recipe next…

By: Anshika

Anshika — Tue, 16 Jun 2009 04:35:46 +0000

Wow that is a delicious one. Although the process is a long one. But i am sure the taste is worth all the pains.

By: Marian

Marian — Thu, 14 May 2009 02:20:56 +0000

Wow, I can’t believe how much I’d like to try these.
Thanks for the unique idea. It’s now on my list. (bucket list? ;-)

By: deb

deb — Tue, 12 May 2009 23:50:40 +0000

If you do not like bitter foods, you will probably not want to eat orange peels, even if candied.

By: Emily

Emily — Tue, 12 May 2009 22:40:06 +0000

These look so cute and yummy, but I absolutely hate bitter. Are these?

By: Pastry Chef

Pastry Chef — Sat, 11 Apr 2009 23:16:25 +0000

Unless you are using coating chocolate, the chocolate MUST be tempered. If it is not, the chocolate will have a shorter shelf life, be grainy and crumbly, have fat bloom (light brown or gray streaks), and cause large feet to form under the dipped orange peels since untempered chocolate takes longer to set. Probably the easiest way for beginners to temper the chocolate is using the direct method. When you buy chocolate, it is already tempered, so all you have to do is melt it without letting it go above its maximum working temperature. For most dark chocolate, the temperature that should not be exceeded is 90 degrees F. For milk, 88F and for White, 86F. Just heat the chocolate in short intervals in the microwave, stirring and checking the temperature after each time. If you go over the max. temperature, just add small pieces of the original solid tempered chocolate until it drops back down to the max. temperature.

These can also be rolled in plain granulated sugar, you don’t have to use large crystal sugar as that is harder to find and more expensive

By: wm1

wm1 — Mon, 06 Apr 2009 04:14:37 +0000

Try putting some Raz el Hanout in the chocolate!