Shortcut Orangettes

• Vegan
• Gluten free
• Paleo

• Produce

  • 230 g Candied orange peel

• Baking & Spices

  • 200 g Dark chocolate, good quality

Found on chocolateandzucchini.com

Ingredients

• 230 grams (8 ounces) candied orange peel, bought from a professional baking supplies store
• 200 grams (7 ounces) good-quality dark chocolate (I use Manjari 64% couverture chocolate)

Directions

• Have ready a baking sheet or tray lined with parchment paper, or a feuille guitare, a special sheet of food-safe plastic that chocolate makers use to ensure a shiny finish.
• Using a sharp knife, cut the candied orange peel into 5-cm (2-inch) strips.
• Melt the chocolate in a double-boiler or in a heatproof bowl set over a pan of simmering water.
• Drop a handful of orange peel strips into the melted chocolate, and stir to coat.
• Using a chocolate dipping fork (or ordinary fork with thin tines), fish the orangettes out of the chocolate one by one. Wait for the excess chocolate to drip off, then arrange on the prepared sheet.
• Allow to rest in a cool place until completely set.