Orangettes

Method

1. 1 Peel the orange into 1 cm wide strips, keeping a little of the white pith.
2. 2 Boil the peel strips three times, changing the water each time to remove the bitterness from the pulp.
3. 3 Boiling the oranges three times, changing the water each time, is a mandatory step; if it's omitted, the oranges will be bitter and inedible.
4. 4 Cook the peels in diluted sugar syrup over the lowest heat for 60 minutes, then let them soak overnight.
5. 5 Remove from the water and let drain on a rack for 12 hours until the outer skin dries slightly.
6. 6 Heat the chocolate, then dip two-thirds of each strip and let it dry on parchment paper.

With an appliance

• Oven 1 hr 40 min

  Replace step 4: Arrange the orange peels in a deep tray with the syrup, cover with baking paper, and place on the middle rack of the oven at 140 degrees for 50 minutes; reduce by about 10 minutes, allowing the heat to spread evenly so the sugar gradually permeates, resulting in less breakage of the peel strips and eliminating the need to constantly monitor the heat at the lowest setting. Keep the same boiling water for the three times in steps 2-3 to remove the bitterness.