The Best Artisan Luxury Belgian Chocolates

Orangette recipe
For 200 Orangettes

Candied (soft) strips of orange peel
Cocoa powder
300 g tempered couverture

– Turn the strips over in the cocoa powder and then place in a (flour) sieve to remove the excess cocoa powder.
– Using a chocolate dipping fork (or a normal fork), drag the strips through the couverture, vibrate (or shake off), and allow to harden on the silicon surfaces.
– Store in a cool and dry place.